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Sweet potato & coconut curry
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2 tbsp sunflower oil
1 tsp cumin seeds
1 large onion, finely chopped
2 cloves garlic, grated
20g fresh root ginger, grated
2 medium tomatoes, chopped
1 tsp salt
1 tsp chilli powder
1 tbsp mild curry powder
500g Evangeline sweet potatoes, cut into 2cm pieces
400ml can coconut milk
235g spinach leaves, chopped
½ lime, juice
Chapatis, to serve
1. Heat the oil in a large saucepan, then add the cumin seeds and sizzle for a few seconds. Add the onion and cook for 8 minutes until golden, then add the garlic and ginger and cook for another minute. Stir in the tomatoes, cover and cook for 8 minutes, until softened.
2. Add the salt, chilli and curry powders, followed by the sweet potatoes, and mix well. Pour in the coconut milk, cover and cook for 20 minutes until the potatoes have softened.
3. Stir in the spinach and cook, uncovered, for 2 minutes until the leaves have wilted, adding a little just-boiled water if the curry is too thick. Squeeze in the lime juice, mix well and serve with chapatis (or steamed basmati rice if you prefer).
Save time, reduce waste and add nutrients by scrubbing the sweet potatoes under running water rather than peeling
Typical values per serving:
V Per serving (including 1 chapati) 2501kJ
This recipe was first published in October 2021.