Sweet potato & broccoli curry

This is quick, easy and oh so warming! Perfect on a chilly night. The prawns are optional, so this makes a great vegan dish as well.

Ingredients

1 onion, sliced
1 leek, sliced
2 garlic cloves, minced
1 red chilli (you can adjust depending on how much heat you like)
1 TBS coconut oil
1 head of broccoli, cut into florets
2 large carrots
1 sweet potato
1 TBS Garam masala
1 TBS Curry powder
1 handful of peas
200g frozen prawns (optional)  

Method

Heat the coconut oil in a pan on a medium heat.  Slice the onions and leeks and add them to the pan, cook for five minutes.  Then add the minced garlic and chopped red chilli and cook for a further 2-3 minutes.

Meanwhile, dice the carrots and the sweet potato.  Add them to the pan with about 200ml of water (you can add more if you need to).  Cook for 10 minutes, or until the sweet potato is starting to go tender.

Then add the broccoli florets to the pan along with the garam masala, curry powder, and if you need to a little more water.  Stir the mixture so that the spices coat all the ingredients.  Cook for about 5-10 minutes until all the vegetables are tender, and finally, if you are adding the prawns, add them now along with a handful (or more, if you want) of peas. Keep on the heat until the prawns are cooked through and then serve. 

Serve with brown rice or cauliflower rice.