Sweet Potato Curry

Om nom nom

I am continuing my sweet potato theme, it’s one of the best veggies/starches out there. It makes an appearance in my weekly shopping basket more than twice a month, and it is so versatile. This is unlike a lot of other curries I have made. It’s rich, with a lovely creamy sauce, and the coconut with sweet potato brings a fantastic flavour to the spices. Similar to peshwari naan, by combining the sweet and savoury element, you come out with pure deliciousness.

Another bonus: this can easily be made veggie by simply omitting the chicken, if you’re into that kind of thing.

serves 3

Ingredients

• 1 tsp oil
• 2 red onions, diced
• 2 cloves of garlic, minced or diced thinly
• 2-3 chicken breasts, or approx half a roasted chicken, shredded
• 2 medium sweet potatoes, cut into cubes
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 tsp cumin seeds
• 4 handfuls of washed spinach leaves
• 50g ground almonds
• 1 chilli, sliced and de-seeded
• 1 400ml can coconut milk
• Rice to serve

To begin, dice the onions and heat a pan with oil. Fry the onions for 5 minutes, stirring regularly to ensure that it doesn’t burn. Throw in the chopped garlic cloves and stir to mix.

If using raw chicken, at this point throw the chopped pieces in with the spices and stir. Cook for a few minutes until cooked through and then add the sweet potatoes and stir to coat. 

Add in your handfuls of spinach, and when it is beginning to wilt, throw in the almonds and chilli.

If you’re using leftover chicken, add it after you add the spinach leaves.

At this point I have lost about half the spinach leaves overboard due to vigorous stirring

Stir to ensure everything is mixed well and then pour in the coconut milk.

Simmer for 20 minutes and season.

Serve with rice.

Every little piece of this is delicious.