Spinach & Sweet Potato Curry
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 3 2 Adults 1 Child
Ingredients
- 2 tbsp coconut oil can sub with another cooking oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 piece of ginger grated (around 5cm)
- 1 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 400 ml tin coconut milk
- 250 ml low salt vegetable stock
- 3 large sweet potatoes peeled & cut into 3cm cubes
- 100 g baby spinach leaves chopped
Instructions
- Heat the oil in a large pan. Fry the onion over a medium heat for 3-4 minutes and cook until the onion is soft but not brown. Add the garlic, ginger, and cook for a further minute.1 onion, 2 garlic cloves, 1 piece of ginger, 2 tbsp coconut oil
- Add all of the remaining spices and cook over a low heat, stirring constantly until they darken and start to release their fragrances.1 tsp mustard seeds, 1 tsp ground cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1/4 tsp ground cinnamon
- Add the coconut milk and vegetable stock and mix well.400 ml tin coconut milk, 250 ml low salt vegetable stock
- Add the sweet potato and bring the mixture to the boil. Reduce the heat to simmer and cook, covered, for around 10-12 minutes or until the potatoes are just soft.3 large sweet potatoes
- Remove the lid and gently stir in the spinach leaves, cooking for a further 1-2 minutes.100 g baby spinach leaves
Notes
Cool any leftover curry within 2 hours and store in an airtight container in the fridge for 2 days (please note leftover rice should be used within 1 day). Leftover curry can also be frozen in individual portions for up to 3 months.
When ready to use, defrost curry overnight in the fridge and gently reheat in a saucepan, with a splash of water (or stock) until piping hot.
Serving tip: This dish is best served with rice. Ensure any leftover rice is run under cold running water and cooled as quickly as possible (ideally within 1 hour of cooking) and leftovers used within 1 day. If reheating, always reheat until piping hot, or serve leftover rice cold in a salad.
Products we used in this recipe 
Divider Plate
