Sweet potato & spinach curry

Sweet potato & spinach curry

You can vary the flavour of this veggie curry by using different pastes – tikka or korma would work just as well. To make it go further, add a can of chickpeas.

By , 21 September 2015
Sweet potato & spinach curry
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.19 per serving
Nutritional Info
Each 308g serving contains
  • Fat 16
  • Sat Fat 7.1
  • Sugar 12.6
  • Salt 0.7
  • Cals 336
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 457kJ/109kcal.
  • 1 tbsp sunflower oil
  • 1 red onion, chopped
  • 1 clove garlic, crushed
  • 2 level tbsp Chosen by you Balti Curry Paste
  • 600g sweet potato (peeled weight), cubed
  • 400g can reduced-fat coconut milk
  • 2 x 160g packs Fresh Tastes Washed Baby Spinach
  • 25g flaked almonds
  • Basmati rice, to serve
  • Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is soft and starting to turn golden, about 5 minutes. Add the garlic and curry paste and cook for another 1 minute, stirring.

  • Add the sweet potato and coconut milk, plus 100ml water. Bring to the boil, cover and simmer for 15 minutes, until the sweet potato is tender.

  • Stir the baby spinach into the mixture until it wilts.

  • Put the almonds in a non-stick frying pan and toss them over a medium heat until golden. Sprinkle over the curry and serve with rice.