This is a great midweek meal, it is packed with both taste and nutrients. This recipe is adapted from Dale Pinnock’s Healthy Everyday Cookbook (a.k.a the Medicinal Chef). It can be cooked and prepared in less than 40 minutes and would also be a great lunchbox idea!

Sweet potato and turmeric both have natural anti inflammatory compounds making this an excellent dish for anyone suffering from conditions such as IBD or Rheumatoid Arthritis. Ginger is another power food and has been used for centuries for the treatment of nausea and to aid digestion.

Ingredients

1 tablespoon olive oil
2 red onions, sliced
2 large cloves of garlic, finely chopped
1 heaped teaspoon freshly grated ginger
2 green chillies, thinly sliced
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1 heaped teaspoon turmeric
2 large sweet potato, diced
400 ml vegetable stock
150 g spinach, coarsely chopped

sweet potato curry

Method

  1. Heat the oil in a large saucepan and cook the onion, garlic, ginger, and chilli.
  2. Add all the spices and heat for 2 minutes
  3. Add the sweet potato and stock and simmer for about 20-25 mins until soft
  4. Add the spinach
  5. Once the spinach has wilted, it is ready to serve with some rice, cous cous or naan bread.