Recipes
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.
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.
(52 votes)
Cook: 30 Mins
Serves: 4
Price: £1.19 per serving
Nutritional Information
Each 308g serving contains
Energy
1408kj
336kcal
1408kj
336kcal
17%
Fat
16g
16g
Med
23%
23%
Saturates
7.1g
7.1g
Med
36%
36%
Sugars
12.6g
12.6g
High
14%
14%
Salt
0.7g
0.7g
Med
12%
12%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
457kj/109kcal
Typical energy values per 100g:
457kj/109kcal
Ingredients
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
Method
1
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.
2
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.
3
Stir the baby spinach into the mixture until it wilts.
4
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.