Sweet Potato & Spinach Curry
Time: 1 hr
Suitable for Vegetarians
Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan. It goes really well with flatbreads and basmati rice.
- 2 tbsp vegetable oil
- 2 red onions, finely sliced
- 4 garlic cloves, crushed
- 1 fresh chilli, chopped
- 5cm ginger, finely grated
- 2 tbsp medium curry powder
- 2 sweet potatoes, peeled & diced
- 400g tin chopped tomatoes
- 400ml vegetable stock
- 200g baby spinach
- 3 tbsp double cream
- 1 chilli, sliced
- Rice, to serve
Heat the oil in a large non-stick saucepan or casserole dish.
Fry the onion over medium heat for 10-12 mins, until golden and sticky. Stir in the garlic, ginger and curry powder, then cook for 2 mins more.
Add the sweet potato, chopped tomatoes and stock, then bring to a simmer.
Cover and cook gently for 20 mins or until the potato is tender.
Stir through the spinach and cook for 5 mins more, then stir in the cream and bubble, uncovered, for another 5 mins, or until slightly thickened.
Season to taste.
Scatter the chilli slices over the curry and serve with rice.