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:

• 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.