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Before you jump to Quick and easy sweet potato curry recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.
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If you’re not allergic to nuts, try having some almonds! As an all-in-one power booster, almonds provide many health benefits. These nuts possess quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey which induces drowsiness, is present in almonds. Having said that, you won’t need a nap after eating almonds. Alternatively, these nuts help in lowering stress and provide a relaxing feeling throughout your body. Your emotional state can often be lifted by just eating almonds.
There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to quick and easy sweet potato curry recipe. To cook quick and easy sweet potato curry you only need 15 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Quick and easy sweet potato curry:
- Provide 2 tablespoons coconut oil or oil of choice
- You need 1 large red onion diced
- Take 800 g tin tomatoes
- Get salt and pepper for taste
- You need 3 minced garlic cloves
- Use 2 tablespoons garam masala
- Prepare 2 teaspoons curry powder
- Provide 1 teaspoon paprika
- Take 1/2 teaspoon cumin
- Provide 1 tin chickpeas
- Prepare 500 g sweet potatoes peeled and duced into 1 inch cubes
- Use 400 g tin of coconut milk
- You need juice of 1 lime
- You need 2 large handfuls if spinach
- Prepare serve with wholdmeal basmati or white rice etc
Steps to make Quick and easy sweet potato curry:
- Heat the oil over a medium heat in a large pot
- Add the onions and tomatoes and sakt and pepper over the mixture and stir together cook on a medium heat for 10 mins to allow the juices to naturally release and tomatoes cook down and onions soften
- After 10 minutes add the chickpeas and sweet potatoes stiring to combine in the tomatoes mixture then add the garlic,garam masala, curry powder,paprika and cumin, stir all to combine and keep stiring till spices become fragrant.
- Add the coconut milk and mix all together and then bring the curry to a boil and add half cup of hot water and mix and then turn heat down to medium low so the curry simmers for about 20 to 30 mins and cook until the potatoes are tender. every few mins stir the curry. add extra water if needed but note we don't want the curry watery
- Once cooked stir in the spinach and lightly squeeze over the lime over the curry (dont skip or forget the lime) stir to combine remove of the heat and taste the curry and taste and add more seaoning if you feel it needs more
- Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy
- Notes - - 1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon. - - 2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work. - - 3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, an
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