Spinach & Sweet Potato Curry

asian dinner vegan Apr 09, 2021
"This has got to be one of my all time classic dishes. I have lost count of how many times I have cooked this at events and demos and on television. It is a beautiful example of how easy a curry can really be to make from scratch. Packed with skin loving beta carotene, buckets of fibre and is an absolute flavour bomb. Guaranteed to be a family favourite. Oh, and averages out 60 PENCE a portion!!"
 

S E R V E S : 2

1 tablespoon of olive oil
1 large red onion - tiny sliced
4 cloves of garlic - finely chopped
1 teaspoon of freshly ground ginger
1 small hot red chilli - finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black mustard seeds
1.5 teaspoons ground turmeric
2 large sweet potatoes - diced, skins left on
375ml vegetable stock
3-4 large handfuls of baby spinach
Small bunch of coriander leaves - roughly torn.
 
  1. Heat the oil in a large saucepan and cook the onion, garlic, ginger, and chilli.
  2. When the onion has softened, add all the spices and heat until they are becoming fragrant.
  3. Add the sweet potato and stock and simmer for about 15–20 minutes until the sweet potato is soft.
  4. At this point add the spinach.
  5. Once the spinach has wilted, the curry is ready to serve with coriander leaves, topped with flaked almonds.