Ingredients
- 1 tablespoon olive oil
- 2 red onions, thinly sliced
- 2 large cloves of garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 2 green chilies, thinly sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black mustard seeds
- 1 heaped teaspoon turmeric
- 800g sweet potato, diced with skins left on
- 375 ml vegetable stock
- 150g spinach, coarsely chopped
- Large handful of fresh coriander leaves, coarsely torn
- 1 tablespoon toasted flaked almonds
- 1 tablespoon Viridian Joint Omega Oil
Method
- Heat the oil in a large saucepan and cook the onion, garlic, ginger and chilli.
- When the onion has softened, add all the spices and heat until they are becoming fragrant.
- Add the sweet potato and stock and simmer for about 15-20 minutes until the sweet potato is soft. At this point add the spinach.
- Once the spinach has wilted, the curry is ready to serve with coriander leaves, topped with flaked almonds and a drizzle of Viridian Joint Omega Oil. It is best served with brown rice to increase its nutritional profile further.
