How to make sweet potato curry with brown rice and crispy kale

Who says three’s a crowd with this delicious dish for you and a couple of friends

Root and branch: a healthy curry that won’t give you meat sweats

Sweet potato curry with brown rice and crispy kale

Serves two to three depending on sides

Time: 25 minutes

1 tbsp olive oil
1 large onion peeled and finely chopped 
3 garlic cloves, minced
1 thumb of ginger, washed and grated 
1 bunch of coriander, chopped with stalks and leaves separated
2 tsp turmeric 
2 lime leaves
½ tsp ground coriander
3 sweet potatoes, peeled and sliced into disks
1 can coconut milk
½ can veg stock or water (optional)
1 tsp fish sauce (or tamari for vegetarians)
1 lime juice and zest
200g tender stem broccoli, chopped 
200g fresh spinach leaves

Top with – kale, toasted cashews, a dollop of coconut yoghurt, fresh lime, coriander leaves etc. In a large non-stick pan heat a little oil and cook the onion, garlic and ginger on a low heat until they start to become translucent. Serve with brown rice.

Add the coriander stalks, turmeric, lime leaves, lime zest and ground coriander and stir thoroughly. Allow to cook for a few minutes. Add the sweet potato and stir thoroughly so that it gets coated with the spice mix, allow to cook for two to three minutes before adding in the coconut milk and fish sauce.

Bring to the boil and then reduce to simmer for 15 minutes. Add the chopped broccoli and fresh spinach leaves and continue simmering for three to five minutes until the broccoli is cooked through, but retains a little bite, and the spinach is wilted.

Serve with a squeeze of fresh lime, coriander leaves and optional extra toppings.

Recipe from antoniamagor.com