Spinach and sweet potato curry

The beauty of this dish is that not only is it a super-easy curry to make, it is also packed with powerful anti-inflammatory compounds and prebiotic components, too.

Lunch, Indian, Serves 2

Preparation time:10 minutes

Cooking time:20 minutes

Cooking method:Boiling


  • 1 tbsp olive oil
  • 2 red onions, thinly sliced
  • 2 large garlic cloves, finely chopped
  • 1 tsp grated root ginger
  • 2 green chillies, finely sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp black mustard seeds
  • 1 heaped tsp turmeric
  • 800g sweet potato, skin-on, chopped
  • 375ml vegetable stock
  • 150g spinach, coarsely chopped
  • large handful of coriander leaves, coarsely torn
  • 1 tbsp toasted flaked almonds
  • 1 tbsp desiccated coconut


  1. Heat the olive oil in a large saucepan and cook the onions, garlic, ginger and chillies. When the onions have softened, add all the spices and heat until they are becoming fragrant.
  2. Add the sweet potato and stock and simmer for 15-20 minutes, until the sweet potato is soft.
  3. At this point, add the spinach. Once the spinach has wilted, the curry is ready to serve with coriander leaves, topped with the flaked almonds and sprinkled with the coconut.


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