Updated: Apr 30, 2020
This is a really cheap and simple curry recipe by which you throw everything in a pot and leave to it to its own devices. The standout flavours are turmeric and ginger. I love this curry with a side of my failsafe minty courgette salad and brown rice.
Sweet potato is such a great ingredient for healthy veggie dinners. A curry in particular lends itself really well to vegetarian food as the spice mix is always so delicious you really don't need the addition of meat for flavour and body.
Lots of fresh ginger and turmeric keeps the curry nice and fresh, as sometimes I find coconut milk based curries can be a bit rich. The best curries are those where some really key flavours come through, this recipe for example is all about the ginger and turmeric, so taste as you go and don't be afraid to up the seasoning.
Add any vegetables you like (just make sure you chop them up into generous chunks). You could also swap the sweet potato with butternut squash if that is what you have to hand, sultanas are also great for that additional sweetness. And, to turn any leftovers into another meal, add lentils and some extra stock and bang - you have a dhal!
I always squeeze more lime top to finish and add a bit of yoghurt and chutney.
2 red peppers
2 large sweet potatoes
2 large red onions (roughly chopped into big pieces)
3 cloves garlic (minced)
1 tin of light coconut milk
2 heaped tablespoons turmeric
1 tablespoon of fenugreek
1 tablespoon of curry paste or powder / or 1 tablespoon of Garam Masala
1 tablespoon ground ginger
1 large thumb of ginger (grated) - or lazy ginger
2 tins chopped tomatoes
1 vegetable or chicken stock cube
1 large handful fresh spinach
1 handful of sultanas
1 lime or lemon - juice
Half of one large cauliflower or a whole small cauliflower
Salt and Pepper
1 tablespoon of garam masala
1 tablespoon of turmeric
1 teaspoon of chilli powder
Preheat the oven to 180°C/gas mark 4/ 350°F
Break your cauliflower into evenly size florets and toss in a bowl with plenty of olive oil and it's seasoning
In a large heavy bottomed saucepan fry the onions and garlic in a mid-high heat until just softened
Add the red pepper sweet potato and spices then cook for an additional five minutes
Meanwhile pop your prepared cauliflower in the oven and leave for 20-25, don't be afraid to let it get a bit crispy!
Pour in the tomatoes, coconut milk, and a splash of boiled water, then crumble in your stock cube
Add your sultanas and then leave to simmer on a low heat for 20 minutes
Take off the heat and stir in the spinach and squeeze in the juice of a whole lime or lemon
Season, cover with the crispy cauliflower and serve with you choice of condiments (I like yoghurt, coriander and mango chutney)