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