Malaysian sweet potato curry
Serves 4-6 | prep 20 mins | total time
Malaysian sweet potato curry
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Serves 4-6 | prep 20 mins | total time
This is a very versatile recipe: you can easily swap the sweet potato for butternut squash or carrots, or chickpeas for whatever beans you have to hand
Rate
Nutritional information (per serving)
Calories
483Kcal
Fat
23gr
Saturates
17gr
Carbs
52gr
Sugars
19gr
Fibre
12gr
Protein
12gr
Salt
1.4gr
Ingredients
For the Malaysian curry paste
- 1 tbsp coconut oil
- 1 large onion, finely diced
- 3 garlic cloves, crushed
- 1 cm piece ginger, peeled and finely chopped
- 1 lemongrass stalk, trimmed and finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp hot chilli powder, or to taste
For the curry
- 600g sweet potato, peeled and chopped into 2cm chunks
- 1 x 400g tin chickpeas, rinsed and drained
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin full-fat coconut milk
- 300ml fresh vegetable or chicken stock, broth or water
- 1 x 260g pack spinach
- 1 tbsp tamari
To serve
- 1 lime, cut into wedges
- 1 large handful coriander leaves
- 1 red chilli, sliced
Step by step
Get ahead
Leftovers keep for up to 2 days in the fridge, or can be frozen for up to 1 month.
- To make the curry base, heat the coconut oil in a large pan. Add the onion, garlic, ginger and lemongrass and fry for 5-6 minutes, until the onion has softened. Add the spices and cook until fragrant, about 2-3 minutes.
- Add the sweet potatoes, chickpeas, tomatoes, coconut milk and stock or broth. Cover, bring to the boil then simmer for 25 minutes or until the sweet potatoes are just cooked. You can test by using a fork - if it goes into the flesh easily, it’s done. Add the spinach and continue to cook for a further 3-5 minutes or until the spinach has wilted. Add the tamari and season.
- Divide between bowls, scatter over the coriander and serve with the lime wedges and chillies if you wish.
