Sweet potato and spinach curry

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

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

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.

Add the sweet potato and stock and simmer for about 15–20 minutes, or until the sweet potato is soft.

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

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