Sweet Potato Coconut Curry: 


4 tsp Biona Organic Coconut Oil 

1 tbsp Cumin Seeds

1 medium onion, finely chopped 

3/4 tsp fine sea salt 

3 large cloves garlic, minced 

4 tsp fresh ginger, grated 

1 tsp ground turmeric 

1 tsp ground coriander 

1/4 tsp chilli flakes, or to taste 

1 medium/ large sweet potato peeled and cut into 1/4 to 1/2 inch dice 

400g can Biona Organic Chopped Tomatoes 

400g can Biona Organic Chickpeas, drained and rinsed 

400ml can Biona Organic Coconut Milk 

150g baby spinach

Freshly ground black pepper 



In a large saucepan, heat the oil over medium heat. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour.

Immediately stir in the onion, season with a pinch of salt and cook for 3-5 minutes, or until the onion is soft and translucent. Add the garlic, ginger, turmeric, coriander, and chilli flakes. Stir to combine and saute for a couple of minutes, until the garlic softens. Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover and simmer over medium heat for 20 to 30 minutes until the potatoes are tender. Stir in the spinach and cook until wilted. Season wtih salt and black pepper to taste. Serve on a bed of cooked grains, garnished wtih fresh coriander, coconut and lime. 


Windmill products used in this recipe