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Monday, May 25, 2015


I’m loving the cooler weather we are having at the moment, as it means that I get to use my stove without sweat in profusely. I have had so much sweet potato to get rid of this week that I decided a big curry would be the best way to utilise it. A very simple curry to make, the spices really are essential here as otherwise this dish could be considered bland. Garam masala is a strong blend of spices that is used in Indian cuisine. The spices that are often used to make this fusion are coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. I usually use around 1/2- 1 teaspoon of this spice with every 500g of meat or vegetables I cook as it is an intense combination of flavours. You can find ground garam masala, ground turmeric and ground coriander from your local big supermarket.


  • 1 cup quinoa
  • 2 tablespoons coconut or rice bran oil 
  • 1 leek, white part only, finely chopped
  • 700g sweet potato, peeled & chopped into even cubes
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground garam masala 
  • 2 cups water
  • 400ml light coconut milk
  • 1 large head of broccoli, florets cut evenly and stalk roughly chopped
  • Optional: coriander leaves, to serve 


1. Rinse the quinoa over cold running water throughly, using clean hands to remove any grit. Then place the quinoa in a saucepan with 2 cups of water, cover and bring to the boil over high heat, then simmer once boiled for 8-10 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and fluff with a fork. 

2. Whilst the quinoa is cooking, heat the oil in a large, deep saucepan over medium heat and swirl to coat the bottom of the pan. After 1 minute add the leek and stir, cooking for 2 minutes. 

3. Add the sweet potato and stir to coat in with the oil. Lower the heat and add the ground coriander, ground turmeric and ground garam masala to the pan. Stir vigorously to combine so that the spices do not stick to the pan. 

4. Pour in the water and coconut milk and bring to the boil, covered. Then reduce the heat to a simmer for 4 - 5 minutes. After this time add in the chopped broccoli, stirring to the combine with the curry sauce and cover again for another 5 - 7 minutes. After 5 minutes check the tenderness of the sweet potato and broccoli by sticking a fork into the vegetable (if the fork slides in smoothly, then the curry can be taken off the stove; if the fork meets resistance, keep simmering for another few minutes before checking again). When the vegetables are tender remove from heat. 

Serve the curry on a bed of quinoa topped with coriander leaves, if desired. 

Serves / 6
Total Preparation time / 15 minutes 
Total Cooking time / max 25 minutes

x Emily 

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