Vegan Sweet Potato Curry

Curry is my favourite, comfort food recipe. Sweet potatoes might look uninteresting, but I love them. They are easy to incorporate in sweet and savoury meals. They support our immune system and benefit skin health as well as help to maintain blood sugar level.

A blend of herbs and spices such as turmeric, ginger, garlic brings a surprising range of health benefits supporting digestion, cardiovascular health and reducing inflammation.

Ingredients:

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  • 2 tbsp of coconut oil

  • 2 tsp of mustard seeds

  • 1 onion, diced finely

  • 4 garlic cloves, crushed

  • 3 cm of ginger, chopped finely 

  • 1 tsp ground turmeric

  • ½ tsp cinnamon

  • 1& ½ tsp garam masala

  • 3 tsp mild curry powder

  • 400 ml can of plum tomatoes

  • 1 small head of broccoli

  • approx. 450 g sweet potato

  • 200 ml of coconut milk

  • 1½ tsp salt, adjust to taste

  • Salt & pepper to taste 

  • fresh coriander, to serve

  • cashews, to serve

Preparation:

  • Heat the coconut oil in a pot, then add mustard seeds and heat them until they start to crackle.

  • Then add diced onion and fry it for about 5 minutes stirring from time to time.

  • Next add garlic, ginger and spices (turmeric, cinnamon, garam masala and curry powder) and stir them around for a few seconds (make sure they don’t burn).

  •  Stir in canned tomatoes, add in about 2 cups of water and cook for about 10 minutes.

  • Meanwhile, add sweet potatoes and after 5 minutes broccoli florets.

  • While the sauce is simmering, broccoli and sweet potatoes are soft, mix in coconut milk.

  • Season with salt, pepper and fresh coriander.

  • Serve with cashews and rice.

Dinner, LunchGuest User