Sweet Potato Korma Curry

Sweet Potato Korma Curry... oh yes the best yet from my #veggieandvegan month.

My own recipe adapted from the @doctors_kitchen recipe with butternut squash... (recipe details at the bottom of this post).

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Glad I #batchedcooked this one!

SERVES 4 PREP 20 MINS COOK 25 MINS

Ingredients:

6 tbsp of coconut oil (or vegetable oil)

2 large onions, finely sliced (this sounds a lot but stick with it!)

4 medium sweet potatoes, cut into decent size cubes

6 garlic cloves, grated

8cm piece of root ginger, grated

4 tsp ground cumin

4 tsp ground coriander

4 bay leaves

4 whole cloves

6 cardamom pods, cracked open

1/2 tsp ground turmeric

100g ground almonds

2 tbsp tomato puree

2 vegetable stock cubes

800ml boiling water

200ml coconut milk

250g spinach

Salt and pepper (to taste)

To Serve:

Flaked almonds (optional)

Sliced fresh chillies (optional)

Can be served with rice or naan bread but it really is a meal on its own

Method:

Heat a deep frying or sauté pan (I use my wok) over a medium heat and add the coconut oil. The pan you use needs to have a lid!

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Add the onion and sweet potato and cook for approximately 5-8 minutes.

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Add the spices along with the grated garlic and ginger and cook for another 5 minutes.

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Then add the tomato puree and the ground almonds.

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Mix everything well together, then add the boiling water and crumble in the vegetable stock cubes. Season to taste with black pepper and salt. Cover the pan and let the mixture bubble away for approximately 10 minutes until the potatoes are fully cooked.

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Add the spinach and cook just for a minute or two until the spinach wilts. Then add the coconut milk.

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Enjoy!