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Online Cooking Event Menu
2026 June 12
Ingredients for 4 people
- 700 g sweet potato
- 150 g baby spinach
- 10 cm piece of leek (or 1 stalk of celery)
- 1 tbsp coconut oil
- 2 cm fresh ginger root
- 1 tsp black mustard seeds
- 2 cm cinnamon stick
- 2 cloves
- 1 tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 pinch asafoetida
- 1 tsp brown sugar
- 250 ml water or vegetable stock
- 200 ml coconut milk
- Lemon juice and zest
- Fresh parsley or coriander
Preparation
Peel the sweet potato and cut it into 2x2 cm cubes; cut the leek or celery into small pieces; finely chop the ginger.
Heat the coconut oil in a saucepan. Toast the mustard seeds in it until they pop. Remove the saucepan from the heat briefly. Add the ginger, cinnamon bark and sugar, and toast gently once more until the mixture gives off a lovely aroma.
Add the diced sweet potato, leek rings/celery stalks and the remaining spices, and fry briefly once more. Pour in the vegetable stock or water and coconut milk, and simmer gently for 15 minutes. Fold in the washed spinach. Bring the curry back to the boil. Season to taste with a little lemon juice, grated lemon zest and salt, and sprinkle with fresh parsley or coriander.
Dosha Tip:
To reduce Pitta, do not use lemon and use coriander instead of parsley. To reduce Kapha
, add a little chilli powder.
