Carrot and Sweet Potato Korma

I've posted quite a few curry recipes now but I wanted to create a milder version for those who can't tolerate spice. Personally, I rarely opt for korma (growing up with a South American mother has given me a pretty high spice tolerance!) but this particular recipe was inspired by my PT & friend, Alice, who doesn't like spicy foods but told me that she wants to be more adventurous in the kitchen. I hope that this will inspire Alice and others alike to try out this healthy twist on the classic Korma which tastes fragrant & flavourful (& even if you're a spice fiend like me, it's so yummy & easy to make that it's worth giving a try!). I like to serve this with quinoa as a lighter option than rice because it already contains carbs with the sweet potato.

Three great health benefits: promotes healthy skin, boosts immunity, anti-inflammatory 


Serves 2-3
Enjoy immediately

Ingredients: 

2 tbsp coconut oil

1 onion, finely chopped

3 cloves garlic, crushed

1 inch piece fresh ginger, grated

1 tsp ground turmeric

1 tsp garam masala

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp hot chilli powder

3 carrots, chopped (200g)

2 small sweet potatoes, peeled and chopped into bitesized pieces (325g)

1 x 400ml can coconut milk 

3 tbsp desiccated coconut (I always use unsweetened)

3 tbsp ground almonds
Sea salt & black pepper
2 tsp flaked almonds

Method: 

1) Warm the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened. 

2) Next, add the garlic and ginger and cook for a further minute, stirring constantly.

3) Stir in the spices (turmeric, garam masala, cumin, ground coriander and chilli) and cook for a further minute.

4) Add the carrot and sweet potato and stir, ensuring that they are covered in the spice mixture. 

5) Add the coconut milk and simmer over a medium heat for 10 minutes, stirring regularly, before adding the desiccated coconut & ground almonds. Season with salt & pepper. Stir and simmer for a further 5- 10 minutes until the vegetables are cooked through. Sprinkle with the flaked almonds to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats