- 2 tablespoons organic coconut oil or ghee
- 1 teaspoon black mustard seeds
- 1 1/2 inch piece of fresh ginger, peeled and minced
- 4 cloves of garlic chopped fine
- 1 red chili pepper, minced (leave the seeds in if you want your curry to be spicy)
- 1 large sweet potato, peeled and chopped into cubes
- One can organic whole coconut milk
- 1 cup of asparagus tip
- 1 cup chopped dandelion greens
- 1 cup of kale or spinach
- 1 red capsicum, seeded and chopped
- 1 large tomato, chopped
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sea salt (optional)
- In a large frypan or wok, melt the coconut oil or ghee over medium heat. Add the mustard seeds and cook for a minute or two until they “pop”, then add the ginger, minced garlic, and chili pepper. Stir everything around for a minute or so.
- Add the chopped sweet potato to the pan along with the coconut milk. Bring to a boil, and then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally. Add a little water if the liquid seems too thick.
- While the sweet potato is cooking, prepare asparagus and kale, capsicum and tomato and add to the sweet potatos and simmer for 5 minutes or until tender adding a little water if necessary
- Mix in the spices (and salt, if using). Cook for another minute or two. Taste and adjust the spices, if necessary.
Garnish with fresh sprigs of coriander and serve with a spoon of low fat natural yoghurt.