Spinach & sweet potato curry

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olive magazine

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Recipe by olive magazine

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1. Fry the onions until very soft, about 8 minutes. Stir in the paste and fry for 2 minutes. Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes. Stir through the spinach until wilted. Serve with naan breads.

761 kcalories, protein 6.4g, carbohydrate 103g, fat 33.3 g, saturated fat 19.3g, fibre 6.9g, salt 3.15 g

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• ange

  06 November 2007

  ange rated this recipe

  

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• Girl Flower

  07 November 2007

  Girl Flower rated and commented on this recipe

  

  was simple to do, quick and yummy as well! first time i tried sweet potatoes!

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• Magnus

  16 November 2007

  Magnus rated this recipe

  

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• muffyrat

  18 November 2007

  muffyrat rated and commented on this recipe

  

  easy to make and tastes delicious

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• Mike

  29 December 2007

  Mike rated and commented on this recipe

  

  Important to boil off a lot of the fluids - helps to bring out the best mix in flavours. Also helps to get the potatos nice and soft.

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• neets

  27 January 2008

  neets commented on this recipe

  loved this recipe, my kids loved it too made 2 versions of this, one was less spicy for my kids, they had 2 helpings which was great, i will be making this again.

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• fie

  17 February 2008

  fie rated and commented on this recipe

  

  absolutely lovely and very filling

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• Becca

  30 March 2008

  Becca commented on this recipe

  the paste seperated, so it didnt look as good, but it still tasted greet, and i also put a bit to much spice in.

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• katastrophE

  31 March 2008

  katastrophE commented on this recipe

  One of my favourite meals.

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• Danielle

  17 April 2008

  Danielle rated and commented on this recipe

  

  Add chickpeas for protein and it's fantastic!

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• Taz

  01 May 2008

  Taz rated and commented on this recipe

  

  Pretty good! I steam the sweet potatoes in the microwave for 3 mins before throwing them in, just to make sure they're cooked enough. I also used low fat coconut milk which made the curry a bit runny, so I cooked it for longer to thicken the sauce and it still worked well.

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• jeni stewart

  05 June 2008

  jeni stewart commented on this recipe

  Excellent recipe. I used butternut pumpkin as I cannot get the orange fleshed sweet potatoes here. I added a can of drained and rinsed chickpeas, too. My vegetarian daughter-in-law really enjoyed it. The naan bread is a nice change.

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• Diane

  11 June 2008

  Diane rated and commented on this recipe

  

  Tonight was the second time I have tried this recipe, this time I substituted Barts low fat coconut milk, used 3 tabelspoons of Pataks Tikka Masala paste and added a small tin of chick peas just before the spinach. We enjoyed it the first time as per recipe, but this time it was better still. Diane Staffordshire

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• Zoe7284

  19 June 2008

  Zoe7284 rated this recipe

  

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• Cookery Book

  30 June 2008

  Cookery Book rated and commented on this recipe

  

  A lovely and sweet vegetarian coconut curry. Perfect for using up organic box left-overs - mine had mange-tout and broccoli in it as well!

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• Wilfs recipe

  21 July 2008

  Wilfs recipe rated and commented on this recipe

  

  I made this for the first time the other evening. I found the instructions to be a bit brief (usually it says whats the best kind of pan to use, I used a high sided frying pan and I think it would have been better in a normal pan as I had to add extra liquid, also I wasnt sure if I could use some sort of oil to stop the onions burning, or if this would effect the taste). Is it me or does it not say what 2-3 madras paste is of? I initially made it with 2-3 teaspoons but you couldnt taste it once the coconut milk was in so I had to add it at a later stage but I dont think this was detrimental in any way. I served it with rice (didnt mean to I forgot I had naan till after I served) and it went really well. My vegetarian guest loved it as did the rest of the family. Will make again but will add 2-3 tablespoons of paste.

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• jaffa

  24 August 2008

  jaffa commented on this recipe

  Absolutely lovely! My veggie daughter really liked it. Added some chickpeas and also had some butternut squash left over from another recipe. I roasted the veg a bit first before adding to the sauce mix. Yum!!!

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• team sheen

  01 September 2008

  team sheen rated and commented on this recipe

  

  really tasty! Added a tin of chopped tomatoes and used low fat coconut milk and threw in some prawns at the end - delicious! Took a bit longer to cook than indicated as had to reduce sauce down a bit and think I will take the tip to steam the sweet potatoes a bit first. Still great, and so much of it!!

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• pevers

  12 September 2008

  pevers commented on this recipe

  I added a whole tin of coconut milk as the recipe suggests but it was more like soup so I let it cook for a lot longer to reduce. I didn't have any spinach so threw in some frozen peas (similar?!) It was delicious. I will definitely make it again

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• Mandy

  13 November 2008

  Mandy rated and commented on this recipe

  

  Simple and quick to make, delicious to eat

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Ingredients

• 2 orange-fleshed sweet potatoes , cut into chunks
• 200g spinach , washed & roughly chopped
• 4 naan bread , warmed through
• 400g tin coconut milk
• 1 onion , finely sliced
• 2-3 madras curry paste , depending on how hot you like your curry

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Ingredients

• 2 orange-fleshed sweet potatoes , cut into chunks
• 200g spinach , washed & roughly chopped
• 4 naan bread , warmed through
• 400g tin coconut milk
• 1 onion , finely sliced
• 2-3 madras curry paste , depending on how hot you like your curry

761 kcalories, protein 6.4g, carbohydrate 103g, fat 33.3 g, saturated fat 19.3g, fibre 6.9g, salt 3.15 g

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