Spinach & Sweet potato curry

Dale Says....

Feel free to add seafood, chicken, or tofu for extra protein.


Looking for a healthy curry recipe? Many people get freaked out by the thought of making a curry from scratch. This simple one pot wonder is a great introduction. Sweet, spicy, silky. Great stuff!



Serves 2

  • 1 tablespoon olive oil
  • 2 red onions, thinly sliced
  • 2 large cloves of garlic, finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 green chillies, thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black mustard seeds
  • 1 heaped teaspoon turmeric
  • 800 g (1¾ lb) sweet potato, diced with skins left on
  • 375 ml (13 fl oz) vegetable stock
  • 150 g (5 oz) spinach, coarsely chopped
  • Large handful of fresh coriander leaves, coarsely torn
  • 1 tablespoon toasted flaked almonds


  • 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.