Sweet potato and spinach curry with spiced rice

IMG_0736

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

Pan-fried gnocchi with zucchini, kale, spinach, pine nuts and pesto

IMG_0207

This is really simple, quick to make and healthy.  Plus at this time of year I always crave something a little lighter than the rich and heavy foods of the Christmas period but before I’m quite ready to head back to salads!

(Serves 2)

  • Drizzle of olive oil
  • One bag of fresh gnocchi (egg-free)
  • 2 organic zucchini
  • Two large handfuls of organic kale
  • Two large handfuls of fresh spinach
  • Small handful of pine nuts
  • 1 tablespoon of vegan pesto
  • Salt and pepper to season
  • Fresh juice of 1/2 a lemon
  1. Heat up a drizzle of olive oil in a non-stick pan
  2. Add sliced zucchini and gnocchi and fry for about 5 minutes, turning occasionally
  3. Add the chopped kale, pine nuts and pesto and fry for a couple more minutes
  4. Add the spinach and season to taste
  5. Mix through and serve with a fresh squeeze of lemon juice, to taste