Sweet Potato and Spinach Curry |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Everyone loves a curry and they will love you more when you serve them this filling dish. Best served with Naan bread or chapattis Ingredients:
500 g sweet potatoes, peeled and chunked |
3 tablespoons vegetable oil |
1 red onion, chopped |
2 garlic cloves, crushed |
1 teaspoon turmeric |
1 large red chili pepper, deseeded and chopped |
400 ml coconut milk |
250 g baby spinach, washed |
1 tablespoon curry paste (you choice of strength) |
Directions:
1. Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
2. Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
3. Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
4. Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
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