Sweet potato coconut curry.
Perfect winter warmer.
This creamy coconut curry is perfect as the weather gets colder. We all tend to want warming, heartier meals. This dish is satisfying and healthy with a variety of colourful vegetables. These vegetables can always be switched out for others if you prefer, and if you like your curry’s with a kick, you can add in a chilli or two. This is great to make in batches and would make an excellent lunch for work the next day. You can serve with Quinoa, brown rice or it works well on its own too. This meal is quick, easy to make and full of flavour. I hope you love it as much as I do.
Serves 2
Ready in 30 minutes
Ingredients
1 can of coconut milk
2 sweet potatoes
1 cup quinoa
1 courgette
1 shallot
1 clove garlic
1 tbsp paprika
1 tsp turmeric
2 tsp olive/coconut oil
handful of cherry tomatoes
1 cup mushrooms
1 small head broccoli
3 handfuls of spinach
pinch of salt & pepper
Method
Dice the sweet potatoes into small cubes and roast in the oven with a little olive oil for 15 minutes. Cook the Quinoa with 2 cups of boiling water, on a simmer for 10-15 minutes until the water is absorbed. Add chopped shallot and garlic with 1 tsp olive oil (or coconut) and cook until brown. Add your spices (turmeric, paprika). Add diced mushrooms, courgette, broccoli, and cherry tomatoes to the pan. After a few minutes add your coconut milk and stir. Add in the roasted sweet potatoes and simmer for 10 minutes. Add a dash of salt and pepper and continue to season as you wish. Add a little water if needed. Once cooked serve with the nutty Quinoa.
Nutrition Fact
Turmeric and Black Pepper work in synergy. Piperine is the major active component of black pepper and, when combined in a complex with curcumin, the active ingredient in Turmeric, it has been shown to increase bio-availability by 2000%.
For more information on Curcumin & Bioperine
