Sweet potato and spinach curry

Name: Sweet potato and spinach curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: ['Indian']
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)

https://www.coop.co.uk/recipes/sweet-potato-and-spinach-curry

Vegetarian

Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan

Feeds 4
Ready in 1 hour

Each serving contains

Energy
31%
2650kj 628kcal
Fat
Low 22%
15.1g
Saturates
Low 25%
4.9g
Sugar
Low 28%
25.2g
Salt
Low 20%
1.19g

% of adult’s reference intake | Carbohydrates per serving : 110g

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Ingredients
Method

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