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Andrea Bayles Nutritional Therapist
ND, Dip Nutr, Dip Herb, MBANT, MURHP, MCNHC

Sweet Potato and Spinach Curry

by -

Inspired by my recent visit to Thailand and my love of Thai food and all things coconutty, I have included a delicious recipe for a vegetarian coconut based curry spiced for the western palate!

Serves 4

Ingredients:

500g sweet potatoes peeled and cut into large chunks

3 tbsp coconut oil

1 red onion, chopped

2 garlic clives, crushed

1 tsp turmeric powder

1 large red chilli, deseeded and chopped

400mls coconut milk

250g washed baby spinach

Salt to taste

Method:

Cook the sweet potato in a large pan of boiling water for 8 10 mins, then drain and put to one side

Heat the coconut butter in a saucepan, add the onion, garlic and turmeric and fry over a gentle heat, stirring often for about 3 minutes. Stir in the chilli and fry for another 2 minutes.

Add the coconut milk, stir well and simmer for 3-4 minutes until the coconut milk has thickened slightly. Stir in the cooked sweet potatoes and a pinch of salt, and then cook the curry for a further 5 minutes.

Stir in the spinach, cover the pan and simmer gently for 2-3 minutes or until the spinach has wilted and the curry has heated through. Best eaten with chapattis or wholegrain rice.

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