This delicious curry is bursting with colour, flavour, aroma and nutrients. The perfect addition to your Meatless Monday repertoire. With the nights starting to get cooler, I am happy to welcome back curry into my routine. This butternut and sweet potato curry provided all the warmth and satisfaction of a ‘slow-cooked’ home made meal, without the waiting around. I took a bit of a spin on this one, and swapped out the usual side of rice for a higher protein option – quinoa!
Ingredients
- 1 onion, grated
- 1 chilli, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon ground or fresh turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 1 tin light coconut milk
- 350ml vegetable stock
- 1 tin chopped tomato
- 500g sweet potatoes, peeled and cut into bite size pieces
- 500g butternut, peeled and cut into bite size pieces
- 200g baby spinach
- Garnish: coriander
Method
- Place the olive oil in a pot, and fry the onion, chilli, ginger, garlic, turmeric, ground coriander, cinnamon and salt for about 2-3 minutes.
- Add the coconut milk, stock, tin of tomatoes, baby spinach, sweet potato and butternut to the pot. Stir well and bring to a boil.
- Once bubbling, turn down the heat and put the lid on the pot. Allow to simmer for 40-50 minutes until the butternut and sweet potato is soft and cooked through.
- Leave to stand off the heat for 10 minutes before serving.
- Serve with quinoa and sprinkle with chopped coriander.
Store any leftovers you have in a covered container in the fridge or freezer and reheat when you need a quick health dinner on a busy weeknight, or save for leftovers for lunch tomorrow!
If you try this recipe out, please post a picture of it on Facebook or Instagram and tag us in it. We would love to hear what you think of the recipe – because we seriously loved it!
Shani
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