Quick Veg Curry with Sweet Potato & Date Mash

Quick Veg Curry with Sweet Potato & Date Mash
Serves: 4 servings
Curries are a delicious go-to meal of ours most weeks. A lot of people are intimidated by making a curry- but it doesn't have to be too difficult! I like to make it easy by not using a paste and just relying on fresh herbs and ground spices. I also prefer to use half and half coconut milk and canned tomatoes so that it isn't so heavy. Water thins it out too, and doesn't minimise taste. Curry is really about seasoning and adjusting, seasoning and adjusting, until it gets to the taste that you like. So feel free to add more garlic, curry powder, turmeric, cumin, chilli, cayenne or cinnamon salt and pepper or herbamare!


For: 4 servings


  • 1 head broccoli  chopped into florets
  • 1 brown onion  sliced
  • 3 cloves garlic  minced
  • 1  eggplant  chopped
  • 2 cups fresh spinach 
  • 1 cup Mushrooms  chopped/sliced
  • 1/3 cup fresh parlsey  finely chopped
  • 1 can organic coconut milk 
  • 1 can organic diced tomatoes 
  • 1/2 cup filtered water 
  • 1 tsp curry powder 
  • 1/2 tsp turmeric 
  • 1/4 tsp cinnamon 
  • 1/4 tsp ground cumin or cumin seeds 
  • Pinch or two chilli flakes/cayenne pepper or both 
  • 400g  canned lentils/chickpeas OR 300g cooked tempeh/tofus 
  •   sea salt and black pepper  to taste


  • 1 large sweet potato (approx 180g)  baked
  • 3  medjool datess  chopped
  • Pinch  sea salt 


  1. Place split lentils in water with 3 cups water and bring to the boil, before allowing to simmer until fully cooked and soft (approx 15 mins). Season with sea salt and set aside.
  2. Lightly grease a large wok or pan with coconut oil, mince your garlic and let it sit for 10 mins whilst you prep other ingredients (heat not on yet).
  3. Slice/chop all ingredients.
  4. Begin to heat the pan with the coconut oil, garlic and onion. Saute until it begins to soften.
  5. Throw in the broccoli and eggplant and 1-2 tbsp water. Place lid on the wok and leave to pan-steam for 5 minutes.
  6. Add in the spices and mushrooms and allow to saute for a further 3-5 minutes.
  7. Next, add the rest of the water, coconut milk and tomatoes and spinach, and place lid back on and pan-steam for 6 or so minutes, stirring occasionally.
  8. Check seasonings, and adjust salt/pepper or spices to taste. Throw in parsley. Add cooked lentils, chickpeas or tempeh/tofu now.
  9. Remove from heat, spoon into bowls atop rice or the sweet potato mash. Top with additional fresh parsley or other herbs!
  10. Preheat the oven to 200 C and line a baking tray with a baking sheet.
  11. Peel and chop the sweet potato into medium-sized pieces, and place on the lined tray. Bake for 40-50 minutes, until soft.
  12. Remove from oven and throw into a bowl with the dates. Use a fork and a splash or two of coconut milk to mash together.
  13. Season with sea salt and serve with the curry.