The thought of cooking a curry from scratch probably scares many of us, but it’s really rather easy once you get into it and understand the flavour combinations of the different spices.
• 1 tablespoon olive oil
• 2 red onions, thinly sliced
• 2 large garlic cloves, finely chopped
• 1 teaspoon ginger, freshly grated
• 2 green chillies, thinly sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black mustard seeds
• 1 heaped teaspoon turmeric
• 800g sweet potatoes, diced into 3 cm chunks, skins left on
• 375ml vegetable stock
• 150g spinach, coarsely chopped
• large handful fresh coriander leaves, coarsely torn
• 1 tablespoon flaked almonds, toasted
• sea salt
1 Heat the olive oil in a large pan over a medium heat, add the onions, garlic, ginger and chillies, and cook for 4–5 minutes, or until softened.
2 Add all the spices and stir until they become fragrant.
3 Add the sweet potato and stock and simmer for about 15–20 minutes, or until the sweet potato is soft.
4 Next, add the spinach leaves and season with salt. Once the spinach has wilted, sprinkle with the coriander and flaked almonds and serve immediately. It’s great with wilted greens, or even a salad.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef