Sweet Potato Curry Recipe

This is a healthy vegetarian curry dish made with warming spices. There is nothing more reassuring than a bowl of veggie curry. As the nights draw in and you want to huddle on the sofa, this sweet potato curry is your perfect one pot dish.

This recipe is packed with healing spices and creamy cashew nuts for a hearty, warming meal.

5 from 1 vote

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Prep Time 5

Cook Time 35

Total Time 40

Course Main Course

Cuisine Indian

Keyword sweet potato curry

Diet Naturally Gluten Free, Vegetarian

Ingredients

1 tbsp organic extra virgin olive oil
1 onion
2 garlic clove
1 tsp organic chilli flakes
1 large thumb of ginger
1 tsp organic cumin
1 tsp organic coriander
1 tsp organic turmeric
1 tbsp tomato puree
100 g tomatoes
100 ml water
500 g sweet potato
A large handful of spinach
A large handful of fresh coriander
To garnish -
30 g organic cashew nuts
4 tbsp natural yoghurt
natural fine sea salt
organic cracked black pepper

Instructions

Chop the onion into approximately 1cm pieces and place in a large saucepan with the oil.
Season with salt and pepper and fry on a medium heat for 5 minutes stirring frequently.
Peel and grate the ginger and finely chop the chilli and garlic.
Add all to the pan and cook for another 5 minutes.
Turn down the heat and add the cumin, coriander and turmeric as well as the tomatoes and tomato puree.
Cook for 5 more minutes take care not to burn the spices.
Peel the sweet potato and cut into 3cm chunks.
Turn the heat back up to medium, add the sweet potato and water, mix well and simmer for 20 minutes or until the sweet potato has cooked through.
Serve over rice with chopped cashew nuts, fresh coriander and a spoonful of sweet potato.

Sweet Potato Curry Recipe

Ingredients 1x2x3x

Instructions

Ingredients