I love the versatility of sweet potato, giving a hint of sweetness to every dish. It’s also a great pick me up if you’re feeling a little under the weather.
This sweet potato curry with chard is a healthy plant-based recipe filled with heartwarming flavour. It’s a blend of curry, vegetables and saucy goodness that can easily be batch or slow-cooked.
A Nutritious Sweet Potato Curry Combination
Sweet potato used to be an undervalued vegetable, but it’s rightfully gained popularity since restaurants started to serve them as fries, providing a healthier alternative to potato fries. They are packed with Vitamin A, C and antioxidants making it a must-have staple on any table. Add a bit of Tahini for protein and chard that gives a Vitamin K boost and you have a bowl of greatness without working very hard.
You can swap the sweet potato for butternut, the chard for spinach and the tahini for peanut butter if you don’t have either in the fridge. Don’t be afraid to experiment with the ingredients and flavours on your own, that’s where the fun of cooking at home starts! Serve this saucy sweet potato curry with warm garlic naan or garlic bread for dipping and sharing
Sweet Potato Curry
- 2 tbsp organic coconut oil
- 2 cloves garlic finely chopped
- 1 large onion finely chopped
- 2 tbsp tikka masala paste
- 1 chilli finely chopped (optional)
- 1 tsp ground cumin
- 2 medium-sized organic sweet potatoes (roughly 430g) cut into chunks
- 400g can chopped organic tomatoes
- 500 ml vegetable stock
- 300g organic chard washed and chopped, use both the leaves and stem
- 3 tbsp tahini paste or peanut butter
- 15 g chopped fresh coriander/cilantro
- 1 tbsp organic lemon juice
- Over medium in a large saucepan add the coconut oil and fry the onion until it becomes soft and slightly golden. Stir in the garlic, cumin, chilli and curry paste until it becomes fragrant.
- Add the sweet potato and tomato with the vegetable stock and another 200ml of water. Cover the pan and simmer for 30 minutes while stirring frequently.
- Next, stir in the chopped chard and cook for a further 8-10 minutes until the chard becomes wilted and the stalks tender. Stir in the coriander/cilantro leaves, lemon juice and tahini, season to taste with salt and freshly ground black pepper. Serve with warm garlic naan bread.