Sweet potato and spinach curry
https://www.coop.co.uk/recipes/sweet-potato-and-spinach-curry
Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 110g
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Ingredients
- 2 tbsp Co-op vegetable oil
- 2 red onions, finely sliced
- 4 garlic cloves, crushed
- 5cm ginger, finely grated
- 2 tbsp medium curry powder
- 1.2kg sweet potatoes, peeled and cut into 3cm pieces
- 400g can Co-op chopped tomatoes
- 400ml vegetable stock, made with 1 stock cube
- 2 x 125g packs Co-op British baby spinach
- 3 tbsp Co-op double cream
- 2 green chillies, finely sliced
- Rice, to serve (optional)
Method
- Heat the oil in a large nonstick saucepan or casserole dish
- Fry the onion over a 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, if you like
