Indian cuisine is not only DELICIOUS but also a great way to help you get your daily serving of veggies. Give this recipe a spin the next time you're in the mood for a quarantine curry. Add some rice and you're set!
Prep time: 15 min
Cooking time: 15
1 tbsp. coconut oil
3 onions, thinly sliced
4 garlic cloves, sliced
2 tbsp. ginger, grated
1 tbsp. mild curry powder
2 and 2/3 cups (400g) sweet potatoes, peeled and chopped
3 tomatoes, diced
1 ¼ cup (300ml) vegetable stock
1 ¼ cups (250g) spinach, roughly chopped
4 tbsp. natural yoghurt
2 tbsp. desiccated coconut
1 tbsp. mint leaves, finely chopped
juice of ½ lemon
handful coriander, chopped
1. Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 mins until soft.
2. Add your spices (garlic, ginger, curry powder) and sweet potato. Mix them until they're well combined. Season with salt and pepper.
3. Add the tomatoes and vegetable stock. Bring to boil, then turn down the heat and cover the pan. Simmer gently for about 10 minutes.
4. Next, prepare the yoghurt by mixing together the natural yoghurt, desiccated coconut, and mint. Set aside.
5. Add the spinach to the pan and cover the pan and wait until the spinach has wilted; this will take a few minutes.
6. Finally, give everything a good stir, season with some more salt and pepper if required and if necessary loosen the sauce with some water.
Serve with the earlier prepared yoghurt, a squeeze lemon, and fresh coriander.
Keep it vegan by using your fav natural soy yoghurt!
NUTRITIONAL INFO PER SERVING