This hearty and flavourful curry makes the most of the season's produce, combining beta-carotene rich sweet potato and iron filled cavolo nero (one of my favourite vegetables). I love serving this warming dish with comforting brown rice and a dollop of creamy coconut yoghurt. As with all curries, it's best made in advance so that the flavours have time to infuse.
Three great health benefits: boosts immunity, beneficial for heart health, good source of antioxidants
Serves 2
Ingredients:
1 tbsp coconut oil
1 onion, sliced
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cardamom seeds
1 tbsp tomato puree
1 sweet potato (mine weighed 200g), peeled and chopped into bitesized pieces
500ml water
100g cavolo nero, roughly chopped
Sea salt and black pepper
Method:
1) Heat the coconut oil in a large saucepan over a medium temperature on the hob. Add the onion and lightly fry for a few minutes, to soften.
2) Next, add the garlic, chilli and ginger and stir for one to two minutes.
3) Stir in the dried spices, along with the tomato puree and cook for a further minute.
4) Add the sweet potato and stir to cover with the spices. Add the water and bring to a simmer. Cook for 10- 12 minutes until the sweet potato is softened (but not overcooked).
5) Stir in the cavolo nero and cook for a further five minutes. Season with salt and pepper, to taste.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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