JANUARY: Superfood Korma
Sweet potatoes, spinach and chick peas, in a creamy curry sauce made with coconut milk and korma paste.

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JANUARY: Superfood Korma

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Substitute the vegetables for any of your favourites or add a handful of prawns at the end too, if you like.

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    I’m writing this recipe in January, a time when many of us undertake a frantic detox to combat the effects of a wonderfully indulgent Christmas and New Year.  There’s something about the turn of the year that makes us want to start afresh; our jobs, hobbies, home life and diets all get a makeover.  And this vegetarian Superfood Korma, packed with sweet potatoes, spinach and chick peas, makes it easy to for you to ensure you are eating the best you can, so that you have the energy to take on life once more.

    It’s also a one-pot curry (like this Thai Green Prawn Curry) which makes it ideal for those busy weeknights.  Why not add it to your meal plan this week?

     

    Photographs by Rustic Foodie Girl Rachel.

    Steps

    1
    Done

    Heat some oil in a large frying pan and add the onion. Fry gently until golden and soft.

    2
    Done

    Stir in the korma paste and fry for a few more minutes to release the fragrance.

    3
    Done

    Add the coconut milk and sweet potatoes, bring to the boil and then turn down to simmer for 20 minutes, until the potatoes are cooked.

    4
    Done

    A few minutes before the end, add in the chick peas and spinach.

    5
    Done

    Divide between four bowls and garnish with the almonds, if using; offer naan bread for dipping, if you like.

    TfB

    Owner/Author of The Food Brood

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