Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 1 tablespoon freshly grated peeled ginger
- 1 fresh red chili pepper, membranes and seeds removed, and thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt, plus more to taste
- freshly ground pepper, to taste
- 500 g potatoes, peeled and diced (1,5 cm)
- 500 g sweet potatoes, peeled and diced (1,5 cm)
- 1 x 400 g can organic chopped tomatoes
- 2 cups vegetable broth (500 ml)
- 1 x 400 ml can organic coconut milk
- 3-4 generous handfuls baby spinach (100 g)
Instructions
- Heat the olive oil in the large, deep skillet or wok over medium-high heat. Add the onion, ginger, chili peppers, and garlic and cook, stirring occasionally, for 5 minutes, or until onion is tender. Add the spices, saute for 1 minute.
- Add potatoes and sweet potatoes. Then stir in the tomato sauce, broth and coconut milk. Bring to a simmer over high heat. Cover and reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the potatoes are tender, 35 to 40 minutes.
- Finally add the spinach and simmer until wilted (1 minute). Taste and season with more salt and pepper, if desired.
- Serve on its own, with rice or flatbread. Enjoy!
Nutrition
Notes
- I have also made this with a small sweet red pepper, instead of fresh chili. Finely chop the red pepper and add it along with the onion in step 1.
- This makes excellent leftovers for a number of days. So it’s a great choice for meal planning. (Store up to 4 days in an airtight container in the refrigerator).