Sweet Potato Leek Butter Bean Curry

This vegan sweet potato leek butterbean curry full of flavor, incredibly easy to make, and will keep you warm all winter long.

1 tbsp coconut oil (or olive oil)
1 medium onion, thinly sliced
2 leeks, trimmed and thinly sliced
3 garlic cloves, minced
1 thumb sized piece of ginger, minced
2 tsp curry powder
2 tsp turmeric
2 tsp cumin
chilli powder to taste (we have been omitting this to make it baby friendly!)
2 medium sweet potatoes, peeled and cut into small chunks
400ml low sodium vegetable stock
1 tin of coconut cream
1 tin of butter beans (400g)
1tbsp honey or agave
juice of 1 small lemon (sub for lime if you wish)
small handful of fresh coriander to garnish
Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)

View the full recipe at Emma’s Little Kitchen →