Sweet Potato And Spinach Curry
Sweet Potato And Spinach Curry
This is a really hearty dish that's perfect for when the winter nights start to draw in and you need a little comfort. The sweet potatoes and spinach create a delicious balance in flavors with the chilli and warm, bright spices. Recipe courtesy of Hari Ghotra.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
Total time: 40 minutes
Ingredients
- 1 teaspoon rapeseed oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 red onions, thinly sliced
- 2 large cloves of garlic, finely chopped
- 1 teaspoon ginger, grated
- 2 green chillies,, thinly sliced
- 1 coriander seeds
- 1 teaspoon turmeric
- salt to taste
- 1-2 sweet potatoes, diced (about 700g)
- 300 gram spinach, coarsely chopped
- 1 teaspoon garam masala
- 1 tablespoon flaked almonds, toasted
Directions
- Heat the oil in a large saucepan and add the cumin seeds, once fragrant add the mustard seeds. As they start to pop add the onion.
- Stir and cook until it's translucent then add the garlic.
- After a few minutes stir in the ginger, and chilli. You may need to add a splash of water too.
- Grind the coriander seeds to a powder in a pestle and mortar.
- Place the ground coriander and turmeric in a bowl and add a little water to produce a spice paste.
- Once the onions have browned, pour in the spices paste and heat until fragrant.
- Add some salt then reduce the heat then add the sweet potato cubes. Stir to coat with the spices.
- Leave to cook gently for about 25-30 minutes, keep checking but do not stir too much. If you need to, you can add a little splash of water.
- Once the sweet potatoes are soft add the spinach and stir together.
- In a frying pan add some flaked almonds and toast for 1-2 minutes until a little brown and crisp.
- Remove from the pan and set to one side.
- Once the spinach has wilted taste and adjust seasoning if required.
- Remove from the heat and stir in some garam masala.
- Top with the flaked almonds to serve.