Simple, delicious and packed full of so many veggies. This is the perfect midweek meal to make when you're looking for something wholesome, tasty and easy to cook. We use sweet potatoes because they pair well with the zesty turmeric curry paste, but you can use any roasted veggie in their place - pumpkin, butternut squash and even mushrooms would all go really well.
Serves 4 & takes 40 minutes to cook
Ingredients
For the curry
3 large sweet potatoes, cut into bite-sized chunks
1 onion, peeled and diced
2 garlic cloves, peeled and diced
2 red peppers, thinly sliced
1 tablespoon of curry powder
1x 400g can of coconut milk
200ml water
Handful of spinach
Olive oil
Pinch of salt
For the curry paste
Juice of 2 limes
1 teaspoon of turmeric
1 teaspoon of paprika
1x 340g can of sweetcorn, drained
Pinch of salt
To serve (all optional)
2 limes, cut into wedges
Handful of fresh coriander, chopped
Handful of roasted peanuts
Pinch of chilli flakes
Dollop of plain yoghurt
Cooked brown rice
1. Preheat the oven to 180C, fan setting.
2. Place the sweet potato chunks onto a large baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 30-35 minutes, or until the sweet potatoes become soft. Once cooked, remove from the oven and leave to one side until needed.
3. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes, or until the onions turn soft.
4. While the onions are cooking, make the curry paste by placing all of the ingredients into a powerful food processor or blender (we use a NutriBullet). Blend until the mixture comes together to create a smooth paste.
5. Add the curry powder and sliced peppers to the pan, mix well and cook for 5-10 minutes until soft - adding a dash of water if needed.
6. Stir through the curry paste, followed by the coconut milk and water. Bring the mixture together before leaving on a low simmer for 10 minutes.
7. Once ready to serve, mix the cooked sweet potatoes and spinach through the curry and heat until the spinach has wilted.
8. Serve immediately while the curry is hot, with some cooked brown rice and lime wedges on the side. Top with a dollop of yoghurt, a pinch of chilli flakes and a handful of fresh coriander and peanuts.
