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Ingredients
- 1 tbsp. coconut oil
- 3 onions, thinly sliced
- 4 garlic cloves, sliced
- 2 tbsp. ginger, grated
- 1 tbsp. mild curry powder
- 2 ⅔ cups (400g) sweet potatoes, peeled and chopped
- 3 tomatoes, diced
- 1 ¼ cup (300ml) vegetable stock
- 1 ¼ cups (250g) spinach, roughly chopped
- 4 tbsp. natural yogurt
- 2 tbsp. desiccated coconut
- 1 tbsp. mint leaves, finely chopped
- juice of ½ lemon
- handful coriander, chopped
Directions
Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 minutes until soft.
Next, add the garlic, ginger, curry powder, and sweet potato, mix well until combined. Season with salt and pepper.
Add the tomatoes and vegetable stock. Bring to boil, and turn down the heat and cover the pan. Simmer gently for about 10 minutes.
In the meantime, prepare the yogurt by mixing together the natural yogurt, desiccated coconut, and mint. Set aside until needed.
Next, add the spinach to the pan and cover the pan. Wait until the spinach has wilted, this will take a few minutes. Finally, give everything a good stir, season with some more salt and pepper. If required and necessary, loosen the sauce with some water.
Serve with the earlier prepared yogurt, a squeeze lemon, and fresh coriander.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
