Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, quick and easy sweet potato curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Quick and easy sweet potato curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Quick and easy sweet potato curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

Quick and Easy Sweet Potato Curry. Be that Chickpea Curry, Thai Green Curry, Red Lentil Curry, Aloo Gobi Masala, even Curry Chickpea Salad - the list goes on and on. So it seemed about time to add a Sweet Potato Curry to the repertoire.

To begin with this recipe, we have to prepare a few components. You can cook quick and easy sweet potato curry using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Quick and easy sweet potato curry:

1. Prepare 2 tablespoons coconut oil or oil of choice
2. Take 1 large red onion diced
3. Make ready 800 g tin tomatoes
4. Get salt and pepper for taste
5. Prepare 3 minced garlic cloves
6. Take 2 tablespoons garam masala
7. Get 2 teaspoons curry powder
8. Make ready 1 teaspoon paprika
9. Get 1/2 teaspoon cumin
10. Prepare 1 tin chickpeas
11. Prepare 500 g sweet potatoes peeled and duced into 1 inch cubes
12. Take 400 g tin of coconut milk
13. Take juice of 1 lime
14. Take 2 large handfuls if spinach
15. Prepare serve with wholdmeal basmati or white rice etc

To make sweet potato curry, we don't need to grind any masala or paste. We can make use of any light spice powder or garam masala powder or. Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic.

Steps to make Quick and easy sweet potato curry:

1. Heat the oil over a medium heat in a large pot
2. 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
3. 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.
4. 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
5. 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
6. Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy
7. 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

Sweet potato curry is perfect in so many ways. Not only is it healthy but it's really quick and easy to make too! Naturally dairy free, gluten free and vegan - it's the perfect dish to serve up when you're cooking for those with dietary requirements. Print Recipe (Image credit: Shelly Westerhausen) With the transition from winter to spring comes the desire for lighter meals. Yet for most of us, it's still doesn't feel like spring outside.

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