Sweet Potato & Green Bean Curry

ingredients

For the Curry

• 1 large sweet potato, peeled and chopped
• 2 cups green beans, trimmed and chopped in half
• 1 small chilli, finely chopped
• 1 tbsp ginger, finely chopped
• 2 tbsp avocado oil
• ½ tbsp cumin
• ½ tbsp mustard seeds
• 5 curry leaves
• ½ cup water
• ½ can full-fat coconut milk
• 1 tbsp garam masala
• ½ tsp turmeric
• 2 cups spinach, roughly chopped
• Juice of 1 lemon

For the Chutney

• 1 bunch cilantro
• 2 tbsp lemon juice
• 1 date
• 1 chilli
• ¼ cup cashews
• Pinch of salt
• 3–4 curry leaves, optional
• ¼ cup water

For Serving

• Rice or quinoa

instructions

1. Prepare the vegetables first. Peel and chop the sweet potato into bite-sized pieces. Trim the green beans and cut them in half.
2. Heat the avocado oil in a large pan over medium heat.
3. Add the finely chopped chilli, ginger, cumin, mustard seeds, and curry leaves. Cook for a few minutes, stirring often, until the mustard seeds begin to pop and the spices smell fragrant.
4. Add the chopped sweet potato and green beans to the pan. Stir so the vegetables are coated in the spices and oil.
5. Add the water, then cover the pan with a lid. Cook for about 15 minutes, stirring occasionally, until the sweet potato has softened and can be pierced with a fork.
6. While the vegetables cook, make the chutney. Add the cilantro, lemon juice, date, chilli, cashews, salt, curry leaves if using, and water to a blender.
7. Blend until smooth and spoonable. If it is too thick to blend, add a splash more water.
8. Remove the lid from the curry. Add the coconut milk, garam masala, turmeric, and chopped spinach.
9. Stir everything together and cook for another few minutes, until the spinach has wilted and the curry looks creamy.
10. Stir in the lemon juice. Taste and adjust with more salt, lemon, or chilli if needed.
11. Serve the curry warm with rice or quinoa and a spoonful of chutney on top.
12. Say a prayer of gratitude & eat with joy

notes

• Cut the sweet potato into similar-sized pieces so they cook evenly.
• The curry should be creamy but not watery. If it looks too loose after adding the coconut milk, let it simmer uncovered for a few extra minutes.
• The chutney adds freshness and brightness, so don’t skip it if you can help it.
• For a nut-free chutney, the cashews would need to be swapped for sunflower seeds or omitted, but that would change the texture.
• For extra protein, add chickpeas, tofu, edamame, or lentils.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk.