healthy_eatingThis simple vegetarian curry has become a new favourite at our house.
Store cupboard staples are all you need to bring it all together.
By avoiding curry pastes and sachets you are skipping on all the extra salt, sugar, oil and additives that are so often hiding away in there.
If you don’t have coconut oil you can substitute with olive oil. But it is worth seeking out coconut oil if you can, as it adds a healthy dose of sweetness to the dish.
Some research also suggests that using heart-healthy coconut oil in your cooking can reduce your cravings for sweet foods.
Sweet potato is a great vegetable to add to your shopping list when you are trying to lose weight.
As well as being low GI and high in fibre, they are also low in calories.
And the best part of this dish? It reheats beautifully for lunch the next day.

  • 1 large sweet potato, peeled and cut into large chunks
  • 2 medium onions, peeled and cut into large chunks
  • 2 tbsp coconut oil plus ½ tsp extra (or use olive oil)
  • Salt and pepper to taste
  • 1 tbsp rosemary (fresh or dried)
  • 1 tsp garlic
  • 1 small red chilli, finely chopped
  • 2 tbsp peanut butter or any nut butter
  • Juice of half a lime
  • 1 tin coconut milk, shaken
  • 1/3 cup dry cous cous
  • Fresh coriander or parsley, to serve (optional)
  • Preheat your oven to 200C.
  • Place the sweet potato and onions in a pan and drizzle with the coconut oil.
  • Season with salt and pepper and then add the rosemary.
  • Place in the oven to roast for around 45 minutes or until golden brown, turning twice during this time.
  • Remove veggies from the oven and set aside.
  • In a large pan over med/high heat, heat the coconut oil.
  • Add your garlic and chilli and fry for about one minute.
  • Add the peanut butter (try to use 100% peanut spread) and the lime juice.
  • Keep stirring while you add the coconut milk.
  • Once everything looks well and truly combined, mix in the cooked sweet potato and onion.
  • Add the cous cous and set aside for 10 minutes.
  • Sprinkle over the fresh herbs and serve.

Serves: 4. Calories per serve: 258.
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