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.

Prep Time | 40 minutes |
Servings |
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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
Ingredients
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Instructions
- 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.).
- 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.
- ADD VEGETABLE STOCK TO THE PAN. Let the mixture simmer for 20 minutes, stirring occasionally, until the sweet potato has cooked.
- 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.