I love Indian cousine and can never say no to a good curry. Not too hot, smooth and creamy is a winner every single time. Looking at one of my favourites – sweet potato, spinach and chickpea curry, on a restaurant plate in front of me, I thought it can’t be that complicated to make it myself. And you know what? It wasn’t! In less than 30 minutes I could enjoy my little feast – I did cheat a little though with a shop-bought naan bread and spicey mango chutney.
M., not yet sold on Indian cousine (especially veggie option), made only one sound when he tried it: ‘mhmm!’
Ingredients – 2 portions
2 sweet potatos, peeled and cut into cubes
1 onion, diced
1 tin coconut milk (400ml)
1/2 tin chopped tomatoes
3/4 tin chickpeas
3-4 tbs of favourite curry paste
200g baby spinach
+ mango chutney
+ naan bread/papadums/rice
How to do it
1. Fry onion with some olive oil until very soft (6-8min), add curry paste, mix together and fry for another 2 minutes. Add coconut milk, tomatoes, and sweet potatoes
2. Cook on a medium heat for around 15-20 minutes, stirring frequently until it thinkens. Add chcickpeas, mix well
3. Add spinach – when it wilts, stir into the curry and cook for another 2 minutes. Turn off the heat and enjoy hot!