Easiest Way to Prepare Homemade Quick and easy sweet potato curry

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Before you jump to Quick and easy sweet potato curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Possibly the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Especially if you make sure the dishwasher is full before starting a cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

The kitchen on its own gives you many small means by which energy and money can be saved. It is reasonably straightforward to live green, of course. It's concerning being practical, more often than not.

We hope you got benefit from reading it, now let's go back to quick and easy sweet potato curry recipe. You can have quick and easy sweet potato curry using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Quick and easy sweet potato curry:

1. Provide of coconut oil or oil of choice.
2. Prepare of large red onion diced.
3. Get of tin tomatoes.
4. Take of salt and pepper for taste.
5. Get of minced garlic cloves.
6. Take of garam masala.
7. Provide of curry powder.
8. Provide of paprika.
9. Take of cumin.
10. Prepare of chickpeas.
11. You need of sweet potatoes peeled and duced into 1 inch cubes.
12. You need of tin of coconut milk.
13. Take of juice of 1 lime.
14. Use of large handfuls if spinach.
15. Use of serve with wholdmeal basmati or white rice etc.

Instructions to make Quick and easy sweet potato curry:

1. Heat the oil over a medium heat in a large pot.
2. Add the onions and tomatoes and sakt and pepper over the mixture and stir together cook on a medium heat for 10 mins to allow the juices to naturally release and tomatoes cook down and onions soften.
3. After 10 minutes add the chickpeas and sweet potatoes stiring to combine in the tomatoes mixture then add the garlic,garam masala, curry powder,paprika and cumin, stir all to combine and keep stiring till spices become fragrant..
4. Add the coconut milk and mix all together and then bring the curry to a boil and add half cup of hot water and mix and then turn heat down to medium low so the curry simmers for about 20 to 30 mins and cook until the potatoes are tender. every few mins stir the curry. add extra water if needed but note we don't want the curry watery.
5. Once cooked stir in the spinach and lightly squeeze over the lime over the curry (dont skip or forget the lime) stir to combine remove of the heat and taste the curry and taste and add more seaoning if you feel it needs more.
6. Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy.
7. Notes 1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon. 2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work. 3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, an.

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