Spinach And Sweet Potato Curry No Coconut Milk Recipe 315

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SWEET POTATO AND SPINACH CURRY



Sweet potato and spinach curry image

Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan

Provided by Co-op

Categories     ['Dinner', 'Sharing']

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tbsp Co-op vegetable oil
2 red onions, finely sliced
4 garlic cloves, crushed
5cm ginger, finely grated
2 tbsp medium curry powder
1.2kg sweet potatoes, peeled and cut into 3cm pieces
400g can Co-op chopped tomatoes
400ml vegetable stock, made with 1 stock cube
2 x 125g packs Co-op British baby spinach
3 tbsp Co-op double cream
2 green chillies, finely sliced
Rice, to serve (optional)

Steps:

  • 1. Heat the oil in a large nonstick saucepan or casserole dish
  • 2. Fry the onion over a medium heat for 10-12 mins, until golden and sticky. Stir in the garlic, ginger and curry powder, then cook for 2 mins more
  • 3. Add the sweet potato, chopped tomatoes and stock, then bring to a simmer
  • 4. Cover and cook gently for 20 mins, or until the potato is tender
  • 5. Stir through the spinach and cook for 5 mins more, then stir in the cream and bubble, uncovered, for another 5 mins, or until slightly thickened
  • 6. Season to taste
  • 7. Scatter the chilli slices over the curry and serve with rice, if you like

Nutrition Facts : Calories 628 calories

SPINACH AND SWEET POTATO CURRY (NO COCONUT MILK) RECIPE - (3.1/5)



Spinach and Sweet Potato Curry (No Coconut Milk) Recipe - (3.1/5) image

Provided by ShannonB

Number Of Ingredients 8

285 ml / 1/2 pint vegetable stock
700 g / 1 lb 10 oz sweet potatoes, peeled and cut into bite-sized pieces
1 onion, peeled halved and thinly sliced
225 g / 8 oz baby spinach
2 garlic cloves, minced
1 red chilli, deseeded and thinly sliced
1 tbsp mild or medium curry powder
4 ripe plum tomatoes, chopped

Steps:

  • Place stock in a large saucepan. Add sweet potatoes and onions. Bring to the boil, reduce the heat, cover and cook for 4-5 minutes. Add remaining ingredients. Stir well and cook over a medium heat for 10 minutes or until potatoes are tender. Season well and serve hot with rice and nonfat plain yogurt.

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