This curry has a combination of spice and sweetness, so it is ideal for a warming lunch or supper dish, and a great dish to share with friends and family.
Ginger and turmeric have strong antioxidant properties to ward off infection, and are both perfect to aid digestion. The addition of coconut milk sweetens the dish and cuts through the heat of the chili, whilst still maintaining the warmth and light spiciness of the curry. The green beans and nuts add protein, omega 3 fatty acids and a selection of vitamins to keep you healthy. Above all, it tastes really good!
Serve with some naan bread and perhaps a side of cucumber raita.
Preparation Time: 5 minutes
Cook Time: 30 minutes
2tbsp olive oil
2 large sweet potatoes (approx.1lb in weight), peeled and cut into medium sized cubes
4 cloves garlic, very finely chopped or crushed to a paste
Use a large pan to heat the olive oil over a medium heat. Add garlic and onions and sauté until soft and translucent.
Add the spices – cumin, chili and mustard seeds. Cook and stir until the mustard seeds pop. Add Fresh Body Mind Turmeric powder and curry powder and cook for another minute until well combined and fragrant.
Add vegetable stock and bring to a simmer, just until small bubbles start to form around the edges.
Add sweet potato and simmer until the potatoes soften a little. Add green beans and continue to cook until potatoes are completely tender and the beans should still have a slight ‘bite’ in them.
Pour in the coconut milk, stirring well, and season to your taste with salt and ground black pepper.
Add some chopped cilantro, stir well and remove from the heat.
Serve in warm bowls. Sprinkle with your choice of nuts and some extra cilantro.
Serve the raita to the side, or place a spoonful on the top.
Nutrients Per Serving:
Calories 510, Sodium 370 mg, Total Fat 13g, (Of which Saturated) 4g, Carbs 49g, Fiber 7g, Sugars 5g, Protein 21g, Cholesterol 0mg
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