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:
- Heat the oil in the pan
- 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
- Add the onions, garlic and ginger and gently fry for a few minutes on a low heat to soften
- Add the tomato paste
- Add the sweet potato, veg stock and coconut milk
- cover and simmer for approx. 20-30 minutes
- Add the creamed coconut and spinach – stir thoroughly
- Simmer for a further 3-5 minutes
- Season with salt and pepper to taste
For the rice:
- Heat the oil in the pan
- Add the cardamon, turmeric, cloves and cinnamon bark
- Add the rice, give it a quick stir and then gently fry for 2-3 minutes on a low heat
- 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