Kokova Magazine

A regular staple in our house and a firm favourite for a one-pot cook is this sweet potato curry recipe. It works for our meat-free days and goes well with rice, salad, or warm, crusty bread.

Ingredients

• 2 brown onions - sliced
• 4 cloves of garlic - minced
• 2 tbsp curry powder - we use medium hot
• 600g sweet potatoes - chopped into bite-size pieces (about 2cm cubes)
• 100g solid coconut cream block
• 2 vegetable stock cubes
• 4 medium-sized tomatoes - chopped into chunks
• 300g baby spinach
• 1/2 cup of basmati rice per person

Method

1. Peel and finely chop both onions
2. Heat a large lidded pan, and add 4 tbsp vegetable oil - we cook ours in a lidded non-stick deep frying pan
3. Once the oil is hot, add the onion slices and a pinch of salt. Cook for 10 minutes until slightly softened
4. Add the sweet potato cubes, minced garlic, and curry powder to the softened onions and cook for 5 minutes
5. Rough chop the coconut cream and add to a measuring jug with the stock cubes
6. Pour in 600ml of boiled water and stir until all the coconut block and stock cubes have dissolved
7. Add the coconut stock and chopped tomotoes to the sweet potato and cover the pan with a lid
8. Cook on a medium-high heat until the sweet potato is fork-soft - so it is easy to put a fork into it
9. Add all of the spinach (it seems a lot) to the curry, cover and cook for a futher 3 - 4 minutes
10. The spinach will wilt, and the coconut sauce should reduce to a thicker consistancy

While the curry is cooking, add 1/2 cup of rice per person to a pan. Add 1 cup of water per person to the rice and bring to the boil. Once the rice is bubbling, cover the pan, reduce to a low heat, and leave until all the water has been absorbed. Tun off the heat and leave the rice covered until you are ready to serve.