Sweet potato and spinach curry


This is a quick and easy curry, ideal for a fast, healthy, nutrient packed meal after a busy day.


One red onion, finely chopped
2 cloves of finely chopped garlic
one or two teaspoons of organic coconut oil
2 tablespoons of madras or Balti curry paste
400g / 14oz can of coconut milk
2 medium sized sweet potatoes, diced
200g / 7oz spinach
Tin of chickpeas, drained and rinsed  (optional) 

You can add a chicken breast, meat or white fish to boost the protein content of this curry. Add with the curry paste, extend the cooking time and make sure that it is cooked through.


  1.  Fry the garlic and onion in coconut oil until soft. 

  2. Stir in the paste and fry for 2 minutes

  3. Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes.

  4. Stir through the spinach until wilted.  Serve with brown rice or quinoa.

The sweet potatoes are full of beta-carotene, and contain vitamins C and E which support the skin.  The spinach helps support the liver as do the onions and garlic which are rich in sulphur and aid detoxification.

Recipe is taken from The Clear Skin Cookbook by Dale Pinnock