Sweet Potato and Spinach Curry
Sweet Potato and Spinach Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A comforting and colourful curry of sweet potatoes, chopped spinach and toasted almonds.
Hari says
This is a really hearty dish that's perfect for when the winter nights start to draw in and you need a little comfort. It's sweet potato season and they are so beautifully packed full of vitamins A and B and minerals, such as iron, magnesium and potassium.
Yet, more than that, they are a slow-release vegetable, so you don't get any get big sugar spikes. They also have a sublime, natural sweetness that you wouldn't think would work well with Indian flavours, but together, they somehow create a natural balance in flavours with the chilli and spices that makes this dish simply wonderful. To add a little interest, I introduce the spinach to the dish right at the end.
- Ingredients
- Method
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 2 red onions, thinly sliced
- 2 large cloves of garlic, finely chopped
- 1 tsp ginger, grated
- 2 green chillies,, thinly sliced
- 1 tsp coriander seeds
- 1 tsp turmeric salt to taste
- 1-2 sweet potatoes, diced (about 700g)
- 300g spinach, coarsely chopped
- 1 tsp garam masala
- 1 tbsp flaked almonds, toasted
Method
- 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.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 62 |
| Fat (g) | 2.1 |
| of which saturates (g) | 0.2 |
| Carbohydrates (g) | 9.1 |
| of which sugars (g) | 2.4 |
| Fibre (g) | 2.0 |
| Protein (g) | 2.6 |
| Salt (mg) | 0.81 |
Janet Crabtree
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