Sweet Potato and Spinach Curry
We’ve found a lovely recipe to add a bit of spice to your weekly menu – and it’s vegan-friendly. This Sweet Potato and Spinach Curry is a meat-free take on the British favourite.
- 1 tbsp olive oil
- 1 large onion
- 2 small sweet potatoes
- Curry paste of your choice (I personally like madras)
- 1 vegetable stock cube
- 300g frozen spinach
- 1 can of green lentils, drained
- Fresh coriander, to serve (optional)
- First, peel, half and chop the onion.
- On the hob, heat a little olive oil in a medium/large saucepan over a low heat. Fry the chopped onion for around 4 minutes until it starts to soften.
- While the onion is frying, dice the sweet potato into chunks around 5x5cm – this gives the curry a great, wholesome texture. There is no need to peel the potato but do make sure the skin is clean before adding to the pan.
- Stir in a generous dollop of curry paste to the onions – I tend to use around 1/3rd of the jar but this can be adjusted to personal taste.
- Gently add vegetable stock (made up as per pack instructions) and stir to make sure onion is not stuck to the bottom of the pan. Add diced sweet potato and put the lid on the pan. Leave to simmer for 10-15 minutes, stirring occasionally, until potato has started to soften.
- If you are cooking rice or any other accompaniment to the sauce, think about preparing that around now.
- Check the potato has started to soften by poking it with a fork – if it has, add spinach straight from frozen and give the mix a good stir. Cover and simmer for 5-8 minutes, stir in drained green lentils, then leave to simmer for an additional 3-5 minutes.
Serve to friends and family or allow to cool before freezing additional portions in tupperware tubs to revisit later on.
Nutrition: 198kcal/portion. % energy split: 48C/25F/20P (rice, naan etc not included).
Read more from Ella: @lentilface on Instagram or visit her blog.