Sweet potato, spinach & coconut curry
Sweet potato, spinach & coconut curry This month is Veganuary and this is a great dish to kick-start it! It goes great with rice and (dairy-free) naan bread.
What you’ll need… 2 red onions. 42p 3 tablespoons of rogan josh paste. £2.25 1 red chilli. 60p 3cm ginger. 99p 1 bunch of coriander. 70p
ARE YOU OK? Food for thought
3 sweet potatoes. £1.05 1 can of chickpeas. 50p 1 can of chopped tomatoes. 31p 1 can of coconut milk. 95p 400g spinach. £2 Total: £9.77 Serves: 4
Sweet potato, spinach & coconut curry How to do it... 1. Peel and chop up the onion, then heat two tablespoons of oil in a big pan. 2. Add the onion and the rogan josh paste, mix it up well, and cook it for about 10 minutes – don’t forget to occasionally stir it!
3. Whilst the onion is cooking, chop the chilli into small bits. Then peel the ginger (use a teaspoon, it makes it so much easier!) and grate the ginger.
4. Pick the coriander leaves and cut the stalks finely. Then cut the sweet potatoes into bite-sized pieces.
5. Drain the chickpeas and add them to the pan containing the onions, along with the chilli, ginger, coriander stalks and sweet potato. Cook for about 5 minutes. water – add this to the pan too!
7. Reduce the heat to a simmer, then cover and cook for 10-15 minutes. If your pan doesn’t have a lid, you can always use a big plate.
8. Remove the lid, then cook for another 15-20 minutes and stir occasionally.
9. Once the sweet potato is cooked through and the sauce thickened, you’re ready to serve with some rice.
10. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until it’s wilted.
11. Serve with rice and sprinkle the remaining coriander on top. 12. Enjoy!
ARE YOU OK? Food for thought
6. Add the tin of chopped tomatoes and fill the empty can half-way with
warwicksu.com/areyouok
What you’ll need… 2 red onions. 42p 3 tablespoons of rogan josh paste. £2.25 1 red chilli. 60p 3cm ginger. 99p 1 bunch of coriander. 70p
ARE YOU OK? Food for thought
3 sweet potatoes. £1.05 1 can of chickpeas. 50p 1 can of chopped tomatoes. 31p 1 can of coconut milk. 95p 400g spinach. £2 Total: £9.77 Serves: 4
Sweet potato, spinach & coconut curry How to do it... 1. Peel and chop up the onion, then heat two tablespoons of oil in a big pan. 2. Add the onion and the rogan josh paste, mix it up well, and cook it for about 10 minutes – don’t forget to occasionally stir it!
3. Whilst the onion is cooking, chop the chilli into small bits. Then peel the ginger (use a teaspoon, it makes it so much easier!) and grate the ginger.
4. Pick the coriander leaves and cut the stalks finely. Then cut the sweet potatoes into bite-sized pieces.
5. Drain the chickpeas and add them to the pan containing the onions, along with the chilli, ginger, coriander stalks and sweet potato. Cook for about 5 minutes. water – add this to the pan too!
7. Reduce the heat to a simmer, then cover and cook for 10-15 minutes. If your pan doesn’t have a lid, you can always use a big plate.
8. Remove the lid, then cook for another 15-20 minutes and stir occasionally.
9. Once the sweet potato is cooked through and the sauce thickened, you’re ready to serve with some rice.
10. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until it’s wilted.
11. Serve with rice and sprinkle the remaining coriander on top. 12. Enjoy!
ARE YOU OK? Food for thought
6. Add the tin of chopped tomatoes and fill the empty can half-way with
warwicksu.com/areyouok
