What will i need?

  • 1 tbsp. coconut oil
  • 3 onions, thinly sliced
  • 4 garlic cloves, sliced
  • 2 tbsp. ginger, grated
  • 1 tbsp. mild curry powder
  • 2 2/3 cups (400g) sweet potatoes, peeled and chopped
  • 3 tomatoes, diced
  • 1 ¼ cup (300ml) vegetable stock
  • 1 ¼ cups (250g) spinach, roughly chopped
  • 4 tbsp. natural yogurt
  • 2 tbsp. desiccated coconut
  • 1 tbsp. mint leaves, finely chopped
  • juice of ½ lemon
  • handful coriander, chopped


per serving:

  • 252 kcal
  • 5g Fats
  • 36g Carbs
  •  18g Protein


  •  Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 mins until soft.
  • Next add the garlic, ginger, curry powder, and sweet potato, mix well until combined.
  • Season with salt and pepper.
  • Add the tomatoes and vegetable stock. Bring to boil, and turn down the heat and cover the pan. Simmer gently for about 10 minutes.
  •  In the meantime, prepare the yogurt by mixing together the natural yogurt, desiccated coconut, and mint. Set aside until needed.
  •  Next, add the spinach to the pan and cover the pan. Wait until the spinach has wilted, this will take a few minutes. Finally, give everything a good stir, season with some more salt and pepper if required and if necessary, loosen the sauce with some water.
  • Serve with the earlier prepared yogurt, a squeeze lemon, and fresh coriander.

Severs 4

Prep: 15 mins

Cook: 15 mins