This is my ultimate weeknight curry when I feel like something comforting, tasty and easy. I probably make it once a week and I haven’t got bored of it yet, so I hope you don’t either. Starting with the base of onions, garlic, fresh ginger and spices to give it it’s vibrant colour and sweet potato to provide nourishing bulk, it’s simple to adapt to whatever vegetables you have to hand. I like to end with a couple of handfuls of spinach to add extra nutrients from the mineral-ly greens.

Onions and garlic serve as a classic base for dishes all over the world and the cheap ingredients have great nutrition that is usually overlooked in comparison to more sparkly and exotic superfoods. Prebiotic fibres within the vegetable compounds feed the healthy bacteria within the gut supporting diversity within the microbiome and ultimately gut health. Although the statistics are higher with raw onions and garlic few people I know brave this rather intense experience meaning that including plenty of them within cooked dishes ensures you are getting sufficient prebiotics within your diet.

It keeps well in the fridge and allows the flavours to develop and deepen.

Serve with quinoa, brown rice and crispy kale.

Serves 2 – 3 – depending on side additions.

Total Time 25 minutes


  • 1 tablespoon olive oil or coconut oil
  • 1 large onion, peeled finely chopped
  • 3 garlic cloves, minced
  • 1 thumb of ginger, washed and grated
  • 1 bunch of coriander, chopped and stalks and leaves separated
  • 2 teaspoon turmeric
  • 2 lime leaves
  • 1/2 teaspoon ground coriander
  • 3 sweet potatoes, peeled and sliced into disks
  • 1 can coconut milk
  • 1/2 can veg stock or water (optional)
  • 1 teaspoon fish sauce *
  • 1 lime juice and zest
  • 200grams tender stem broccoli, chopped
  • 200grams fresh spinach leaves

Top with – toasted cashews, a dollop of coconut yoghurt, fresh lime, coriander leaves etc.


  • In a large non-stick pan heat a little oil and cook the onion, garlic and ginger on a low heat until they start to become translucent.
  • Add the coriander stalks, turmeric, lime leaves, lime zest and ground coriander and stir thoroughly. Allow to cook for a few minutes.
  • Add the sweet potato and stir thoroughly so that it gets coated with the spice mix, allow to cook for 2 -3 minutes before adding in the coconut milk and fish sauce.
  • Bring to the boil and then reduce to simmer for 15 minutes.
  • Add the chopped broccoli and fresh spinach leaves and continue simmering for a 3 – 5 minutes until then broccoli is cooked through but retains a little bite and the spinach is wilted.
  • Serve with a squeeze of fresh lime, coriander leaves and optional extra toppings.

* For vegans replace fish sauce with tamari sauce.