Coconut and Sweet Potato Curry

This coconut and sweet potato curry recipe can be a good postpartum food for several reasons.

Nutrient-dense ingredients: Sweet potatoes are a great source of vitamins A and C, which can help boost the immune system and promote healing after childbirth. Coconut milk is rich in healthy fats that can provide energy and support hormone production. These nutrient-dense ingredients can help new mothers recover and support breastfeeding.

Easy to digest: After giving birth, many women may experience digestive issues like constipation or bloating. This curry recipe is made with ingredients that are easy to digest, such as sweet potatoes and vegetable broth, which can help prevent digestive discomfort.

No spice: Some women may be sensitive to spicy foods postpartum. This recipe doesn't use any spicy ingredients, making it a good option for new mothers who want to avoid potentially irritating foods.

Easy to prepare: This recipe is simple to make and can be prepared ahead of time and reheated when needed, making it a convenient option for new mothers.

Overall, this coconut and sweet potato curry recipe can provide new mothers with a healthy and nourishing meal that is easy to digest, free of spice, and packed with nutrients to support postpartum recovery and breastfeeding.

Ingredients

  • 2 tablespoons coconut oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 2 large sweet potatoes, peeled and diced into bite-sized pieces

  • 1 can (400 ml) coconut milk

  • 1 cup vegetable broth

  • 1 tablespoon honey

  • Salt and pepper to taste

  • Fresh cilantro/coriander for garnish (optional)

Method

  1. Heat the coconut oil in a large pot over medium-high heat.

  2. Add the diced onion and minced garlic, and cook until the onion is translucent and the garlic is fragrant.

  3. Add the cumin, coriander, turmeric, cinnamon, nutmeg, and ginger to the pot. Cook for 1-2 minutes, stirring constantly until the spices are fragrant.

  4. Add the diced sweet potatoes to the pot, and stir to coat them in the spice mixture.

  5. Pour in the coconut milk and vegetable broth, and stir to combine.

  6. Add the honey, and season with salt and pepper to taste.

  7. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.

    Serve the curry hot, garnished with fresh cilantro/coriander if desired. Enjoy!