For The Curry
3 large sweet potatoes, cut into bite-sized chunks
1 onion, peeled & diced
2 garlic cloves, peeled & diced
2 red peppers, thinly sliced
1 tbsp of curry powder
1x 400g can of coconut milk
200ml of water
1 handful of spinach
Pinch of salt
For The Curry Paste
Juice of 2 limes
1 tsp of turmeric
1 tsp of paprika
1x 340g can of sweetcorn, drained
Pinch of salt
To Serve (all optional):
2 limes, cut into wedges
1 handful of fresh coriander, chopped
1 handful of roasted peanuts
Pinch of chilli flakes
Dollop of plain yoghurt
Cooked brown rice
Preheat the oven to 180°C Fan.
Place the sweet potato chunks onto a large baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 30-35 minutes, or until the sweet potatoes become soft. Once cooked, remove from the oven and leave to one side until needed.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes, or until the onions turn soft.
While the onions are cooking, make the curry paste by placing all of the ingredients into a powerful food processor or blender (you can use a NutriBullet). Blend until the mixture comes together to create a smooth paste.
Add the curry powder and sliced peppers to the pan, mix well and cook for 5-10 minutes until soft – adding a dash of water if needed.
Stir through the curry paste, followed by the coconut milk and water. Bring the mixture together before leaving on a low simmer for 10 minutes.
Once ready to serve, mix the cooked sweet potatoes and spinach through the curry and heat until the spinach has wilted.
Serve immediately while the curry is hot, with some cooked brown rice and lime wedges on the side. Top with a dollop of yoghurt, a pinch of chilli flakes and a handful of fresh coriander and peanuts.
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