Loaded with antioxidants and vitamins the combination of ginger, turmeric, garlic and Swiss chard will fight off any colds, while the subtle sweetness of the sweet potatoes combined with creamy coconut milk and warming spices make it an all round comforting meal. Use a mild curry if your children aren’t keen on spicy food and serve with wholegrain rice, pita or flatbread to add extra carbs for the ravenous.
What you need:
1 tbsp coconut oil
2-3 garlic cloves – minced
Approx. 3cm fresh ginger – peeled and minced
2 medium or approx. 600g sweet potato – peeled and cut into chunks
1 tin coconut milk – plus ¾ of a tin of water
400g Swiss/ rainbow chard – washed, tough stalks removed and sliced
200g chestnut mushrooms – washed and quartered
1 tin sweetcorn
Optional 1 pack or approx. 225g tofu (plain or smoked) – cut into cubes
3 tsp curry powder
2 tsp garam masala
1 tsp dried ginger powder
1 tsp turmeric powder
Salt to taste
How you do it:
In a large frying pan melt the coconut oil before adding the ginger, garlic and sweet potato chunks.
Fry over medium heat for a few minutes, stirring frequently to prevent the garlic from burning.
Add the spices and stir until everything is evenly coated.
Now add the coconut milk and water and cover with a lid.
Simmer until the sweet potatoes are starting to soften (around 15mins), before adding the mushrooms and chard.
Simmer for another 5-10mins or until everything has the desired consistency.
Add the sweetcorn and season to taste, briefly bring to the boil and serve with a few coriander leaves scattered on top and a side of brown rice, pitta or flatbread if you wish.
If adding tofu you can either do this by adding the uncooked tofu cubes to the mix for the last 5 minutes or – if you prefer your tofu a little more chewy – drizzle with a bit of rapeseed oil, add a sprinkle of salt and bake in the oven until slightly brown and crispy (you can also do this using the grill, but keep a close eye on it to avoid it getting too dark).
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