I love a quick homemade curry for an easy midweek supper. This one is a regular in our house and you can adjust it to your spice level or add in any veg you have in the fridge. Good quality coconut milk is the key to making this smooth and delicious!
Ingredients:
300g sweet potato, peeled and cut into cubes
2 tbsp extra virgin olive oil
2 cups of cooked chicken
1 medium onion, diced
2 garlic cloves, chopped and crushed
1.5 tsp mild curry powder
1 tsp turmeric
1 400g can of good quality coconut milk
1 medium courgette, chopped
1 large handful fresh spinach
1/2 - 1 tbsp of maple syrup
Method:
1.) Preheat the oven to 180° C. Cover the sweet potato cubes with 1tbsp extra virgin olive oil and roast in the oven for 30 minutes.
2.) Meanwhile, heat the extra virgin olive oil over a medium heat and soften the onion for 5 minutes. Then add the crushed garlic and cook for a further 2 minutes.
3.) Add your spices (adjust to your taste, this is a mild curry so my kids will eat it too!). Cover the onion mixture with the spices and cook for 2-3 minutes.
4.) Add the coconut milk and simmer for 3 minutes. Add your vegetables including the sweet potato, the cooked chicken and maple syrup. Combine everything and cook for a further 5 - 10 minutes.
Enjoy with brown rice, a side of greens and a sprinkling of seeds!
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