Recipe: Sweet Potato Curry

November 1, 2015


Serves 4

Ready in 40 minutes


Preheat oven to 200 degrees/gas mark 7




1kg sweet potatoes peeled and chopped

2 red peppers

1 large onion

4 garlic cloves, crushed

25g root ginger, grated

160g baby leaf spinach

100g fat free natural yogurt

1/2 teaspoon hot chilli powder

1 heaped table spoon ground coriander

1 heaped teaspoon ground cumin

1 teaspoon paprika

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon tomato puree

low calorie cooking spray



1) Put the sweet potatoes and pepper chunks into a roasting tin. Spray with low calorie cooking spray. Toss them together then roast for 15-20 minutes. Keep warm onc cooked.


2) Fry the onion in a pan with low calorie cooking spray until soft.


3) Add the garlic, ginger and all of the spices and cook for 1-2 minutes. Add the tomato puree and 700ml of boaling water. Bring to the boil. once boiling turn the heat to medium and cook for 15 minutes. Add the spinach 2 minutes before the end.


4) Remove from the heat, add the roasted vegetables, stir in the yoghurt and mix well.Surve with rice.



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