My friend Gail was over a couple of weeks ago and I whipped up a quick curry for us to enjoy. I love a good takeaway but sometimes I just fancy something a little fresher and a little less greasy, this was it. Very simple and quick, you can have your Friday night treat and not feel guilty about it.
Sweet Potato and Spinach Curry
Serves 4
2 large sweet potatoes
1 onion
2 cloves of garlic, crushed
1 red chilli
2 cups of fresh spinach
1 can of chopped tomatoes
1 teaspoon each cumin, cinnamon, turmeric, coriander
1/4 cup of water or stock
Cut the sweet potato into cubes and steam it in the microwave (can also be boiled) until a knife slides easily into the vegetable. Mix the spices together in a small dish. Fry the finely chopped onions in a little oil. Once softened, add the garlic, chilli and then the spices and cook for a further 2 minutes. Add a can of chopped tomatoes and the cooked sweet potato. Add a little water or stock to ensure the potatoes are covered and simmer for 10-15 minutes or until the sauce thickens up. Stir in the spinach in the last minute or so of cooking. Serve over brown rice (or basmati if you're fancy) with a big glass of wine and let the weekend begin!
*Add a can of chickpeas for extra protein (to the curry not the wine)
