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Nutrient Rich and Anti Inflammatory Turmeric, Ginger, Sweet Potato and Kale Curry

Name: Nutrient Rich and Anti Inflammatory Turmeric, Ginger, Sweet Potato and Kale Curry
Ingredients: 1 onion diced; 2 garlic cloves ?1 tsp sweet smoked paprika; 1 thumb of fresh turmeric or 1 tbsp of ground turmeric; 1 thumb of fresh ginger or 1tsp of ground ginger ?1 tsp of coconut sugar/honey; 1tsp tamari ?400ml can of coconut milk; 3 kafir lime leaves; 3 sweet potatoes cubed into 2cm pieces; 80g kale; 50g spinach; handful of coriander ?sprinkle of chilli flakes; juice of 1 lime

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Ingredients

1 onion diced
2 garlic cloves ?1 tsp sweet smoked paprika
1 thumb of fresh turmeric or 1 tbsp of ground turmeric
1 thumb of fresh ginger or 1tsp of ground ginger ?1 tsp of coconut sugar/honey
1tsp tamari ?400ml can of coconut milk
3 kafir lime leaves
3 sweet potatoes cubed into 2cm pieces
80g kale
50g spinach
handful of coriander ?sprinkle of chilli flakes
juice of 1 lime

Preparation

Whiz together in a blender the onion, garlic, paprika, turmeric, ginger, sugar, tamari, lime leaves and half of the can of coconut milk
Warm the curry past in a pan on a medium heat
Add the sweet potato and coat it in the warm curry paste
Add the rest of the coconut milk and leave to simmer for 15 minutes on a medium heat, stirring to ensure it doesn't stick to the bottom of the pan (add a touch of hot water if it gets too sticky)
When you can easily put a sharp knife into the sweet potato put the kale on top to steam for a minute or two
Mix in the kale and spinach, stir in the lime juice and sprinkle with the coriander and chilli flakes

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