Autumn is such a wonderful season. The leaves are falling, chunky jumpers and boots are in and the food is comforting and nourishing. Whilst summer is great, autumn has its own benefits. I really love making tasty, rich dishes full of heat and this sweet potato curry fits the bill perfectly.
This dish is your perfect base for a filling curry for those colder nights. This sweet potato curry is warming, filling and cheap to make. It makes the perfect weekday family meal and even my partner loves it. It is vegan too. What’s not to love? I live a pretty hectic life with a full time job so I find this dish is a great go to when time is short. Full of all the good stuff – low in refined carbs, packed with veggies and of course chilli is good for overall health.
Benefits of chilli
Chilli Lowers Blood Sugar Levels
Improve Heart Health, Boost Circulation, Thins Blood and Helps Protect Against Strokes
Provides Pain Relief & Reduces Inflamation
Acts as a Therapeutic & Relaxant
Helps Clear Congestion
Limits Spreading of Prostate Cancer
Lowers Risk of Stomach Cancer
Chillies Help to Burn Fat
Indian food is definitely one of my faves. Full of flavour, easy to make and so much variety. From samosas to naan it is just so versatile. What’s your favourite Indian dish?
Sweet Potato Curry
This is a simple to make dish. You can vary it by adding other ingredients like cauliflower, courgette or aubergine; add meat or seafood; or serve in a naan.
- olive oil
- 1 red onion chopped
- 3 tablespoons rogan josh paste
- 1 fresh red chilli
- 3 cm piece of ginger
- 1 bunch of fresh coriander
- 3 sweet potatoes
- 1 tin chickpeas
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 400 g pre-washed spinach
Heat 2 tablespoons of oil in a deep frying pan over a medium heat.
Add the onion and curry paste, mix well, then cook on a low heat for 10 minutes, stirring occasionally.
Finely chop up the chilli, finely grate the ginger. Finely slice the coriander stalks. Chop the sweet potatoes into chunks.
Add the chilli, ginger, coriander and sweet potato to the pan.
Add the chickpeas, cook for a further 5 minutes. Add the tinned tomatoes.
Add roughly 200ml of water and bring to a simmer. Cover and cook for 15 minutes. Uncover and cook for a further 20 minutes, stirring occasionally.
Add the coconut milk and cook for a further five minutes, stir in the spinach and cook until soft. Add coriander leaves and serve.