Sweet Potato Curry with Almond, Spinach & Coriander

This curry is amazing and healthy. Let’s celebrate by making more curry!

I just love the aroma filling up the kitchen as I am cooking it. Curries are a great comfort food, easy to prepare and perfect as lazy weeknight dinners – when you’re not willing to settle for take out and want a nutritious meal instead.

Print Recipe

Sweet Potato Curry with Almond, Spinach & Coriander

Course

Main Dish

Prep Time

40 minutes

Servings

Ingredients

• 2 tbsp cooking oil sesame oil and sunflower oil work well here
• 2 pieces red onion
• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 2 pieces fresh green chili
• 3-5 pieces (800 g) sweet potatoes
• 150 g fresh spinach roughly chopped
• 2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander owder
• 300 ml good vegetable stock a good vegetable stock is mostly oil and vegetables, but low in salt
• 1 large handful fresh coriander
• 1 tbsp almond shavings slightly roasted in a dry pan until fragrant, not burnt

Course Main Dish Prep Time 40 minutes Servings Ingredients 2 tbsp cooking oil sesame oil and sunflower oil work well here 2 pieces red onion 2 cloves garlic 1 tbsp fresh ginger, grated 2 pieces fresh green chili 3-5 pieces (800 g) sweet potatoes 150 g fresh spinach roughly chopped 2 tsp turmeric powder 1 tsp cumin powder 1 tsp coriander owder 300 ml good vegetable stock a good vegetable stock is mostly oil and vegetables, but low in salt 1 large handful fresh coriander 1 tbsp almond shavings slightly roasted in a dry pan until fragrant, not burnt

Instructions

1. CUT RED ONION AND GREEN CHILI into thin stripes, mince garlic, and then mix all together with ginger. Fry on oil for 4-5 minutes in a large saute pan.).
2. DICE SWEET POTATO (chunks of roughly 2cm-3cm will do), and add to the frying pan together with all the dry spices. Stir occassionally for a few minutes, until fragrant.
3. ADD VEGETABLE STOCK TO THE PAN. Let the mixture simmer for 20 minutes, stirring occasionally, until the sweet potato has cooked.
4. ADD SPINACH TO THE PAN, stir through and let it wilt. Remove from heat. Sprinkle the curry with roasted almond shaving and roughly chopped coriander leaves. Serve hot, alongside a green salad or small portion of brown rice, although eating this curry on it's own is still fantastic.

Recipe Notes

Leave out almonds in case of nut allergy.