• Trudy

Tasty Vegan Sweet Potato Coconut Curry Recipe with Spinach | Plant-based

This delicious, easy, healthy vegan and super tasty coconut curry recipe is my favourite go-to heart-warming dish!


Ingredients

(serves 4-6)

  • 5 sweet potatoes

  • 2 hands full of baby spinach leaves

  • 400 ml coconut milk

  • 227g chopped canned tomatoes

  • 1 onion (chopped)

  • 1 clove of garlic (chopped)

  • 2 tsp cumin

  • 3 tsp turmeric

  • 1 tsp chilli flakes

  • 1 tsp of finely chopped ginger

  • 2 tsp of salt

  • 1 tsp black pepper

  • Olive oil

  • Slice of lime (for garnish)

  • Sesame seeds (for garnish)

  • Fresh parsley (for garnish)

Instructions

  1. Wash, peel and cut up the sweet potatoes into cubes or small chunks

  2. Over medium heat add olive oil, onions, garlic, cumin, turmeric, chilli flakes and cook until onions have softened

  3. Add ginger, salt, black pepper and cook for 1 minute

  4. Add canned tomatoes and stir, cook for 1 minute then add coconut milk and bring to a boil

  5. Add sweet potatoes to the pot. Cover with the lid and cook for 15mins on medium-low heat

  6. Add spinach stir in and cook for 5mins