Is there anything quite as comforting as a big bowl of steaming curry, with just the right amount of sweetness? Enjoyed with hot naan breads that burn your fingers as you gently rip them open, using them as a vessel for the curry, to travel from the bowl balanced precariously on your lap, to your mouth which is watering from the smell of this bowl of free from goodness before you.
This sweet potato curry is free from dairy, gluten and refined sugar. It's comforting yet light, leaving you feeling full and well fed rather than bloated. It makes both a great lunch or dinner and really is fit for all seasons.
Add any kind of meat, thrown into a frying pan and fried lightly in olive oil if you're a meat lover. This is a great meal which can be easily adapted for those who eat meat within seconds.
Sweet Potato Curry
A sweet, delicious curry made with coconut milk, sweet potato, butternut squash and even some apples and raisins!
Makes: 4-6 Servings
- 1 Onion - thinly sliced
- 2 Cloves of crushed garlic
- A Drop of olive oil
- 2 Sweet Potatoes - peeled and chopped
- 1 Cup of Butternut Squash - peeled and chopped
- 1 Thumb of fresh ginger - peeled and thinly sliced
- 1 Tin of coconut milk
- 1 Tin of chopped tomatoes
- 1 Cube of vegetable stock
- 1 Red pepper - cored and chopped
- 1 Small apple
- 1 Handful of raisins
- 2 Handfuls of spinach
- 1 tsp of hot paprika
- 1 tsp of curry powder
- Salt & Pepper to season
- In a large sauce pan cook the onion and garlic in a drop of olive oil on low until golden brown
- Add all of the other ingredients apart from the spinach and bring to the boil
- Turn down to low and cover, cook for 40 mins.
- Just before serving add the spinach and stir in well
- Serve with rice or naan breads