Sweet potato and spinach curry

Sweet potato and spinach curry

By
From
The Medicinal Chef
Serves
3-4
Photographer
Martin Poole

The thought of cooking a curry from scratch probably scares many of us, but it’s really rather easy once you get into it and understand the flavour combinations of the different spices. That’s got to be a winner!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 red onions, thinly sliced
2 large garlic cloves, finely chopped
1 teaspoon ginger, freshly grated
2 green chillies, thinly sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1 heaped teaspoon turmeric
800g sweet potatoes, diced into 3 cm chunks, skins left on
375ml vegetable stock
150g spinach, coarsely chopped
large handful fresh coriander leaves, coarsely torn
1 tablespoon flaked almonds, toasted
sea salt

Method

  1. Heat the olive oil in a large pan over a medium heat, add the onions, garlic, ginger and chillies, and cook for 4–5 minutes, or until softened. Add all the spices and stir until they become fragrant.
  2. Add the sweet potato and stock and simmer for about 15–20 minutes, or until the sweet potato is soft.
  3. Next, add the spinach leaves and season with salt. Once the spinach has wilted, sprinkle with the coriander and flaked almonds and serve immediately. It’s great with wilted greens, or even a salad.

Good for

  • Skin: Acne, Eczema

    Joints & bones: Arthritis, Bursitis

    Heart & circulation: High blood pressure, High cholesterol
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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