Sweet potato Curry


2 medium-sized sweet potatoes skins removed and chopped into large cubes
2 tbsp olive oil
2 tbsp Thai red curry paste (vegan)
A bunch of fresh spinach, leaves roughly chopped
400 ml/14 fl oz/1 2/3 cups soya cream or coconut milk
1 tsp castor (superfine) sugar
1 large red chilli, 🌶 (optional) sliced
Fresh coriander (cilantro) leaves, to garnish
Cook rice, to serve


1.Bring a saucepan of water to the boil and add the sweet potatoes. Cook for 15 minutes or until the potatoes are slightly soft.

2.Heat the oil in a wok and fry the curry paste for 2 minutes.

3.Add the spinach and sweet potatoes to the wok and stir-fry for 4 minutes, then add the coconut milk/soya cream and bring to a simmer.

4.Simmer for 3 minutes then season to taste with the castor sugar.

5.Spoon the curry onto a serving plate and garnish with chilli and coriander.

6.Serve with a side of rice.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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