About the Recipe
This nourishing, plant-based curry is a perfect blend of creamy, spiced flavours and vibrant veggies. Roasted sweet potato adds natural sweetness and fibre, while tenderstem broccoli and spinach provide essential vitamins and minerals. The rich, coconut milk and peanut butter sauce is infused with turmeric, cumin, and paprika for an anti-inflammatory and satisfying dish. Finished with a zesty lime kick and optional garnish such as coriander, it’s a wholesome, hearty meal that's quick to prepare and perfect for any day of the week!
Ingredients
1 large sweet potato, peeled and diced
1 tbsp olive oil
1 tbsp ginger, grated
1 red chilli, finely chopped (optional, adjust for heat preference)
1 tsp turmeric powder
1 tsp ground cumin
1 tsp smoked paprika
1 can (400 ml) coconut milk
3 tbsp organic peanut butter (I prefer crunchy)
2 tsp tamari or soy sauce
100 g tenderstem broccoli (or regular broccoli, cut into florets)
2 handfuls of spinach
Juice of 1 lime
Salt and pepper, to taste
Optional garnish: Fresh coriander
Preparation
Preheat the oven to 200°C. Toss the diced sweet potato with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes, until tender and golden.
In a large pan over medium heat, combine the ginger and red chilli (if using). Cook for 1 minute.
Stir in the turmeric, cumin, and smoked paprika. Cook for another minute to release the flavours.
Add the coconut milk, peanut butter, and tamari (or soy sauce). Stir well until the peanut butter is fully combined, creating a creamy sauce. Season with salt and pepper to taste.
Bring the sauce to a simmer and add the tenderstem broccoli. Cook for 5–7 minutes until the broccoli is tender but still vibrant.
Add the roasted sweet potato and spinach to the pan. Stir gently until the spinach wilts. Squeeze in the lime juice and adjust seasoning if needed.
Serve warm and garnish with fresh coriander.