Sweet Potato + Haricot Beans Coconut Curry

With the onset of fall comes the season of earthy vegetables like pumpkins, squashes, sweet potatoes. They provide a little more energy to stay warm as the weather changes. I love adding some beans and greens to a dish with one of these veggies to make it more wholesome. It’s also a great way to make just one dish for dinner on a busy weeknight.

Sweet Potato + Haricot Beans Coconut Curry

Ingredients

  • 1 tbsp olive oil

  • 1/4 tsp cumin seeds

  • 8-10 curry leaves

  • 1 clove garlic

  • 1/2 tbsp grated ginger

  • 2 birds eye chillies

  • 1 medium white onion, sliced

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/2 tsp curry powder

  • 1 sweet potato, diced

  • 1 tin haricot beans, drained

  • 2 cups coconut milk

  • 1 cup water

  • 1 cup spinach

  • Juice of 1/2 lemon

Method of Preparation

  1. To a saucepan on medium heat add 1 tbsp olive oil. Add the cumin seeds + curry leaves. Wait for it to crackle before adding the chillies + ginger + garlic. Sauté for a minute, then add the onion + some salt.Sauté till the onions soften and turn light golden.

  2. Add the turmeric powder + curry powder and sauté for ~2 minutes, then add the sweet potato + haricot beans and give it a good stir so the spices are well incorporated.

  3. Add the coconut milk + water. Bring to boil, then simmer + cover and cook for 30-40 minutes.

  4. Remove the lid, add the spinach and gently mix till it wilts. Add the lemon juice and turn off the heat.

  5. Serve hot with rice or flat breads.