One Pot Sweet Potato Curry

GF, RSF, PB, DF, NF
Serves: 4

This is one of my favourite curries to make because I love how good I feel once I have finished eating it. There is nothing quite like the nourishment you get from loads of different vegetables, spices and broth. 

Ingredients:

2 tbsp coconut oil
1 small red onion, finely diced
4 garlic cloves, minced
1 long red chilli, finely diced 
400 g fresh tomatoes, diced
1 tbsp curry powder
1 tsp smoked paprika
1 tsp ground cumin
Pink rock salt and cracked pepper, to taste
600 g sweet potatoes or 4 heaped cups, peeled and cubed into 2-inch pieces
400 ml tinned coconut milk
2 heaped tbsp HEMP FOODS AUSTRALIA Vegetable Broth Powder
Juice of 1 lime
3 cups English spinach, stemmed and roughly torn

To Serve 
Handful of fresh coriander leaves, finely chopped
Lime cheeks, to squeeze
1/4 cup toasted shredded coconut, to garnish 
Your favourite rice 

Method:

In a large saucepan, heat the coconut oil over medium-high heat. 

Add the onion, garlic, chilli, and sauce for 3-4 minutes until softened, caramelised and aromatic. Pour over the tinned tomatoes, add the spices, season with salt and cracked pepper and stir to combine well. 

Reduce the heat to medium then cook, stirring, for about 10 minutes until the tomatoes cook down a little. 

Add the diced sweet potatoes, coconut milk, and vegetable broth powder, string to combine and incorporate well. Bring to a boil then reduce the heat to medium-low and simmer for 20-30 minutes or until the sauce reduces down and the sweet potato becomes soft and tender. 

Just before serving stir through the spinach, squeeze the lime juice on top, and stir to combine. 

Serve alongside your favourite rice and enjoy.