As the cold weather draws in, this curry is a great comfort food. Sweet potatoes are packed full of nutrients, they are an excellent sources of beta-carotene, Vitamin C, manganese, iron and Vitamin B6 to name but a few.
Vitamin C is fantastic for boosting the immune system, which is ideal as the colder weather sets in. Sweet potatoes also contain iron which helps to boost energy levels and as a slow release carbohydrate they help to maintain blood sugar levels and keep you feeling full for longer.
Ingredients:
Serves 4
- 1 tsp coconut oil
- 1 onion
- 2 large cloves garlic
- 1” piece fresh ginger
- 1 tsp cumin powder
- 1 tbsp turmeric
- 2 tbsp tomato puree
- 2 tsp Thai red curry paste
- 500g Chicken
- 2 sweet potatoes
- 250g mushrooms
- 1 tin coconut milk
- 10 cardamom pods
- 100g spinach
Method:
- Slice the onion, finely chop the garlic and grate the ginger
- Heat the coconut oil in a large saucepan, add the garlic and onions and fry until softened
- Add a splash of water and the ginger, cumin, turmeric, cardamom pods, tomato puree and Thai red curry paste to the pan and stir well
- Cut the chicken, sweet potato and mushrooms into bite sized pieces, then add to the pan. Stir well to coat with the sauce
- Add the tin of coconut milk and simmer until the chicken and sweet potato are cooked
- Chop the coriander and then add the spinach and coriander and cook until the spinach has wilted
- Serve with brown rice if desired
