Sweet Potato, Okra and Spinach Curry.
Can of coconut milk (use the cream and water)
2 cans of chopped tomatoes
3 big sweet potatoes
Big handful of okra
Bag of spinach
Half a red pepper
A brown onion
2 cloves of garlic
Inch of fresh ginger
1 small green chilli
3 tablespoons fresh parsley
Heaped tablespoon medium curry powder
Tablespoon smoked paprika
Chop the sweet potato into bite size chunks and boil for 15 minutes to soften.
Chop the okra and red pepper into small chunks.
Make a paste using 2 tablespoons of the coconut milk, 2 cloves of garlic, inch of ginger, green chilli and 3 tablespoons fresh parsley. Blend until smooth.
Chop and saute the onion in olive oil for a few minutes.
Drain the sweet potatoes and then add all ingredients (and the rest of the can of coconut milk) but not the spinach to a saucepan, give it a good mix and simmer for 30 minutes.
5 minutes before the end add the spinach and mix well.
Leave to sit for 5 minutes, serve with brown rice and top with extra parsley.
Lots of Love