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Sweet potato, chickpea & spinach curry
main courses | serves 6
This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.
1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
2. Add the chilli, ginger, coriander stalks, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes and 200ml water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 1015 minutes. Remove the lid, then cook for a further 1520 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, then serve with poppadums and rice (see rice recipe above).
3. To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.
Recipe Phillippa Spence
Photo Maja Smend
from Issue 31
ingredients 2 tbsp olive oil
2 red onions, sliced
3 tbsp rogan josh paste
1 red chilli, finely chopped
3cm piece of ginger, grated
A bunch of coriander, stalks chopped, leaves picked
3 sweet potatoes, cut into in 2cm chunks
1 x 400g tin chickpeas, drained
8 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes
1 x 400ml tin light coconut milk
400g spinach, washed
Poppadoms and rice, to serve