Sweet potato and spinach curry with spiced rice

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True to form the British bank holiday weather is looking as grey and gloomy as we’ve come to expect.  Cheer yourself up with a big bowl of warming and healthy curry…

(Serves 4)

For the curry:

  • One large white onion – peeled and roughly chopped
  • 2 cloves of garlic – peeled and finely chopped
  • 1″ of fresh ginger – finely chopped
  • 4-6 sweet potatoes – peeled and chopped
  • 2 large handfuls of frozen spinach
  • Generous drizzle of vegetable oil
  • 8-10 fresh curry leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon of dried red chilli flakes
  • 1 teaspoon of ground fenugreek
  • 1 teaspoon of growing cumin
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of sun-dried tomato paste
  • 1/2 pint of veg stock (I use Kallo organic vegetable stock cubes)
  • Approx. 1 tablespoon of creamed coconut
  • Salt and pepper to season

For the rice:

  • 1 large mug of Basmati rice
  • Generous drizzle of vegetable oil
  • 4-6 cardamon pods
  • 1-2 teaspoons of ground turmeric
  • 4″ piece of cinnamon bark
  • 6-8 cloves

For the curry:

  1. Heat the oil in the pan
  2. Add the curry leaves, fennel seeds, dried chilli flakes, fenugreek, cumin and cinnamon for a few moments to allow them to dissolve in the oil
  3. Add the onions, garlic and ginger and gently fry for a few minutes on a low heat to soften
  4. Add the tomato paste
  5. Add the sweet potato, veg stock and coconut milk
  6. cover and simmer for approx. 20-30 minutes
  7. Add the creamed coconut and spinach – stir thoroughly
  8. Simmer for a further 3-5 minutes
  9. Season with salt and pepper to taste

For the rice:

  1. Heat the oil in the pan
  2. Add the cardamon, turmeric, cloves and cinnamon bark
  3. Add the rice, give it a quick stir and then gently fry for 2-3 minutes on a low heat
  4. Add 2 mugs of cold water, bring to the boil, cover and simmer for 10 minutes

NB You may wish to remove the cinnamon bark, cloves and cardamon pods just before serving

Zucchini and dill soup

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We’ve been inundated with tonnes of fresh, local squash lately and we’ve almost had more than we know what to do with.  I’ve been making soups a lot as the weather has been getting cooler and this is currently one of my favourites…  It literally takes minutes to prepare so it’s a great lunchtime option.

(Serves 4)

  • 4-6 zucchini (washed and roughly chopped)
  • Generous drizzle of olive oil
  • Couple of pints of veg stock (I generally use Kallo organic stock cubes)
  • Generous sprinkle of dill (fresh or dried is fine)
  • Salty and pepper to season
  • Half a lemon
  1. Heat the olive oil up in a pan
  2. Add the zucchini and gently sauté for a few minutes to soften them
  3. Add the vegetable stock
  4. Allow to simmer for 5 minutes
  5. Remove from the heat and blend (I just used a hand-held blender for this, which worked really well and cuts down on washing up!)
  6. Add the dill, salt and pepper to taste
  7. Squeeze in the fresh lemon juice and stir
  8. Serve with warm, crusty bread