Sweet Potato and Spinach Curry
It’s been a while since I brought you a ‘First Place’ post – that is, something relating to our lives at home. The other day I made a very simple and delicious vegetable curry, and I thought I might share it with you as it is easy, hearty and satisfying, whilst being a healthier alternative to most curry dishes! Not only is this a great vegetarian dish, but it is also vegan friendly too 😀. Just make sure you check the ingredients list for things like curry paste if unsure.
Sweet Potato and Spinach Curry | Serves 4 | 30 mins approx.
- 2 medium sized sweet potatoes, cubed
- 1 red onion
- 2 cloves garlic
- 2 tbsp curry paste (I used thai green paste)
- 1 tin coconut milk
- Small tin/carton chopped tomatoes
- 1 tin chickpeas
- 1 – 2 bags fresh spinach
- Oil for frying
- Rice, to serve
- Chop the red onion as finely as you prefer and fry on the hob for a few minutes until soft, stirring slightly.
- Crush your garlic gloves and add to the pan with two tablespoons of curry paste. I chose thai green paste for its creamy taste, to go with the coconut milk.
- Add the diced sweet potato, coconut milk, chopped tomatoes and chickpeas. Stir together and season to your taste – I added pepper, dried herbs, chilli flakes and ginger. Bring to the boil before covering and leaving to simmer for around 15 minutes.
- Once the sweet potato is tender, mix in the spinach and stir until it wilts. I only used one bag this time, which was okay with the amount of chickpeas and tomatoes, but if you choose to emit either of these ingredients then maybe go for two bags.
(Note: if you need to thicken the curry at all, add a tiny bit of corn flour and stir in)
- Serve with rice or fresh naan bread – we used jasmine rice.
I’m always so pleasantly surprised by how tasty and filling this dish is, and it makes a great healthy alternative to your usual curry. I know a fair amount of people who make this dish and all do it differently, so would love to hear your recipes and ideas!
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