Sweet Potato, Spinach and Peanut Curry is one of my favourite vegetarian meals. It's such an easy recipe plus it's healthy and very tasty. Adjust the spices to suit your preference - so leave out the chilli if you don't like spicy food. You can use frozen spinach instead of fresh, just add it at the same time as the sweet potatoes so it has time to defrost and heat through.
Believe it or not, this curry is great for kids if you use smooth peanut butter and omit the spices. If you use a good stock it will add enough flavour.
This recipe serves quite a few but leftovers make a brilliant lunch the following day, or you can freeze them.
Sweet Potato, Spinach and Peanut Curry: Serves 6 - 8
Time: 15 mins prep + 20 mins cooking
Cost: 80p per serving
Calories: 660 per serving
- 2 onions, diced roughly
- 1 fresh red chilli, finely chopped
- 4 garlic cloves, crushed
- Thumb size piece fresh ginger, finely chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1.2 kg sweet potatoes, peeled and diced into 2cm cubes
- 300g fresh baby spinach, washed
- 2 x 400g tins chopped tomatoes
- 600ml vegetable stock
- 100g crunchy peanut butter
- Good handful of fresh coriander
- Vegetable oil for frying
- In a large saucepan, fry the chopped onion in a little oil for about 5 minutes until soft. Add the garlic, ginger, chilli and dried spices. Stir for about a minute to coat the onion and release the flavours.
- Add the diced sweet potato, stock and tomatoes. The sweet potatoes should be covered with liquid, but if they are not, just top up with a little boiling water. Give everything a good stir, bring to the boil then reduce the heat, cover and simmer for 15 - 20 minutes until the potatoes are tender. Be careful not to overcook them as they will break up.
- When the potatoes are cooked, stir in the peanut butter and the sauce will thicken. Finally stir through the spinach and fresh coriander until the spinach just wilts. Serve immediately with rice or naan topped.
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