Vegan Sweet Potato Curry - Laura Winnan
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Vegan Sweet Potato Curry

Vegan Sweet Potato Curry


450g vegan yogurt

1 large onion, finely chopped

2 garlic cloves

1 tablespoon chilli powder

1 tablespoon cumin

1 cinnamon stick

200ml vegetable stock

400g sweet potato, peeled and chopped

150g fresh spinach

1 lime

1 tablespoon coconut oil

2cm of ginger, finely chopped


Heat a large pan/ wok, add the coconut oil, onion, garlic and ginger and fry until the onions soften

Add all spices and leave for 2 minutes

Add the vegan yogurt (I used a brand called Arla) and mix in to form a paste.

Immediately after, add the sweet potatoes and vegetable stock and leave to simmer for 20 minutes

Add the chickpeas and fresh spinach, mix all together and leave to cook for 5 more minutes. Season to taste and finish with fresh lime.


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