Peel and dice the sweet potatoes. Finely chop the onion, and chop the garlic and ginger.
Heat the coconut oil in a large pan and let the mustard seeds crackle in it. Add the onion and cook until golden, then briefly fry the garlic and ginger with it.
Stir in the Madras curry powder, turmeric and cayenne pepper and toast them briefly in the oil. Add the diced sweet potato and mix well with the spices.
Stir in the passata and coconut milk, bring to the boil, then simmer gently until the sweet potatoes are soft. Stir now and then so nothing catches.
Fold in the spinach and let it wilt. Season to taste with salt and, if needed, simmer briefly uncovered to thicken.
Ladle into bowls and serve with fresh coriander.
Good to know
This curry is warm, creamy and pleasantly spicy. It takes little effort and tastes almost even more rounded the next day.
Swaps
Sweet potato → squash (also provides fibre, a little milder). Spinach → kale (also provides vitamin K, with a firmer bite). Coconut milk → cashew butter mixed with water (also provides protein; contains tree nuts). Coriander → parsley (similarly fresh, with vitamin K).
Allergens
The curry is vegan and usually works well for the whole family; because of the coconut and the heat, season it more mildly for children. In pregnancy, make sure the spinach is well washed and the ingredients fresh. Contains mustard (mustard seeds).
