Sweet Potato & Spinach Curry
This fresh, fragrant curry gets its flavour from the delicious Chennai curry paste that will transform its simple ingredients into something much greater than the sum of their parts. Plus, it’s jam packed full of veggies and sitting on a bed of brown rice, so you know it’s good for you. Dig in, guilt free
Ingredients
½
red onion
1 tub
Chennai Curry Paste
200 g
sweet potato
1 tin
diced tomatoes
1 tin
chickpeas
½ bag
baby spinach leaves
1 packet
brown rice
1 bunch
coriander
Not included in your delivery
1 tbs
olive oil
½ cup
warm water
3 cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely chop the red onion, and peel and cut the sweet potato into 1 cm cubes. Drain and rinse the chickpeas, rinse the brown rice well, and pick the coriander leaves.
Heat the olive oil in a medium saucepan. Add the red onion and cook, stirring, for 5 minutes, or until soft. Add the Chennai curry paste and a splash of water and cook for 1 minute, or until fragrant. Add the sweet potato and cook to coat well in the curry paste. Add the diced tomatoes, chickpeas and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the sweet potato is tender. Remove the lid and cook for a further 5-10 minutes, or until the curry has reduced slightly. Stir through the baby spinach leaves and simmer for 1 minute, or until wilted. Season to taste with salt and pepper.
Meanwhile, place the brown rice and water in the second medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until the rice is soft. Drain.
To serve, divide the rice and curry between bowls and top with coriander leaves.
