All Simple Vegetable Recipes

Spinach & Sweet Potato Curry

Spinach & Sweet Potato Curry


Preparation time: 10 minutes
Cooking time: 25 minutes

Serves 4

  • 500 g (1 lb) sweet potato, peeled and cut into large chunks

  • 3 tablespoons groundnut oil

  • 1 red onion, chopped

  • 2 garlic cloves, crushed

  • 1 teaspoon ground turmeric

  • 1 large red chili, deseeded and chopped

  • 400 ml (14 fl oz) coconut milk

  • 250 g (8 oz) young leaf spinach salt

  1. Cook the sweet potato chunks in a pan of salted boiling water for 8-10 minutes or until tender. Drain and set aside.

  2. Heat the oil in a saucepan and fry the onion, garlic and turmeric over a gentle heat, stirring frequently, for 3 minutes. Stir in the chili and fry for a further 2 minutes.

  3. Add the coconut milk, stir to mix J and simmer for 3-4 minutes until the coconut milk has thickened slightly. Stir in the sweet potatoes and salt to taste and cook the curry for 4 minutes.

  4. Stir in the spinach, cover the pan and simmer gently for 2-3 minutes or until the spinach has wilted and the curry has heated through. Taste, adjust the seasoning if necessary and serve immediately.

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