Fueling the daily antics of our children is a full-time job all on its own. Kids get hungry, and need delicious and nutritious meals to get them through the day. Here in our Country Kitchen we’re well aware that nutrition makes a huge difference. A child’s day hinges on them having the energy and concentration to take full advantage of the adventures coming their way. Ensuring great nutrition for all our children is a top priority. We love to introduce them to new tastes and culinary delights. This super simple sweet potato curry recipe is one of our favourites for bringing the children a hint of Indian spice to fire up their imaginations and keep them going all afternoon…

Pathfinder’s Sweet Potato Curry

The perfect child-friendly sweet potato curry to set small seekers up for a day of adventure...

Ingredients

  • 2 tbsp Olive Oil
  • 3 Red Onions
  • 1 tspn Curry Powder
  • 1 tspn Cumin
  • 1 Fresh Red Chilli
  • 2 cloves Garlic
  • 1 bunch Fresh Coriander
  • 3 Sweet Potatoes
  • 4 Tomatoes Ripe
  • 400 g Chopped Tomatoes
  • 400 g Spinach Washed

Instructions

  • Heat 2 tablespoons of oil in a large saucepan over a medium heat.
  • Peel, finely slice and add the onion along with the curry powder and cumin, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
  • Finely chop the chilli, then peel and finely chop the garlic. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
  • Add the chilli, garlic and sweet potato to the softened onion.
  • Roughly chop and add the fresh tomatoes Then cook for 5 minutes.
  • Tip in the tinned tomatoes (You may need to add water depending on the consistency you want) and bring to the boil.
  • Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  • Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
  • Stir in the spinach and cook until wilted.
  • Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.