Curried Sweet Potato With Fresh Herbs


“Sweet potatoes are packed full of Vitamin C & Beta Carotene. Similar recipes can be found in my 2nd cookbook Honestly Healthy For Life.” Tash x

Cooks InCooking time: 23 minutes |


350g (12oz) sweet potato, peeled and cut into 3cm cubes
120ml (4fl oz) sunflower oil
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp ground curry powder
2 tbsp finely grated/chopped ginger
2 tbsp finely grated/chopped garlic
1/2–1 tsp Celtic sea salt
2 white onions, finely chopped
15g (1/2oz) coriander, freshly chopped
15g (1/2oz) parsley, freshly chopped


  1. Lightly steam the sweet potato until tender and set aside. You don't want it too soft or it will become a mushy ball when mixed together.
  2. Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.
  3. Next add the turmeric, curry powder, ginger and garlic.
  4. Stir in the sea salt and onions and cook until the onions are translucent.
  5. Remove from the heat and mix through your freshly chopped herbs.
  6. Transfer the mixture to a mixing bowl and fold through the sweet potato until uniformly coated with the mixture.
  7. Serve with rice or a delicious green salad - you could even add them to a gluten free wrap with some dairy-free tzatziki.
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