Spinach and Sweet Potato Curry

Spinach and Sweet Potato Curry

Ingredients

  • 1 kg sweet potato
  • 2 tablespoons ghee
  • 2 medium onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 small fresh green chilies, thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon Madras curry powder
  • powdered coconut dissolved in water
  • 1/2 bunch spinach, roughly chopped
  • 3 curry leaves, torn
  • 2 tablespoons chopped fresh coriander leaves
  • 1 teaspoon flaked almonds toasted

Method

  1. Peel and cube sweet potato.
  2. Heat ghee in large pan; cook onions, stirring, until browned lightly.  Add garlic, ginger, chillies and spices; cook, stirring until fragrant.
  3. Add sweet potato and coconut; simmer covered, about 20-25 minutes or until sweet potato is tender
  4. Add the spinach and both leaves; simmer until spinach is just wilted.  Just before serving sprinkle with nuts.