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