Spinach & sweet potato curry

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Results 81-100

• PrincessJelly

  28 September 2011

  PrincessJelly commented on this recipe

  This was really nice, we used two really large sweet potatoes, two 400ml cans of coconut milk, and a can of chick peas. It took a while for the sweet potatoes to soften but it was worth it. We served it with naan bread and rice and it was fab. There was enough for us to have left overs the next day and it was so good I made it four days later. This is going to be a family favourite!

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• keencook

  08 October 2011

  keencook rated and commented on this recipe

  

  This is delicious. I cooked it this evening adding chickpeas as recommended by others and serving with small portions of rice rather than naan to keep the calories down. My boyfriend and I loved it and there is a portion left for my lunch tomorrow! Yay!

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• jacquil

  14 October 2011

  jacquil rated and commented on this recipe

  

  Loved it. Very, very nice. I guess it's all down to the size of the sweet potato chunks, but mine took longer than 10 minutes to cook as well. Probably nearer 25.

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• spottedsparrow

  20 October 2011

  spottedsparrow rated and commented on this recipe

  

  Very tasty! It took much longer than 10 minutes for the sweet potatoes to cook even though I had cut them into very small cubes. I had to add a bit of chicken stock to keep the sauce from reducing too much. Next time I'll steam or boil the potatoes before adding them. The recipe should read 2-3 tablespoons of curry paste.

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• maloybishop

  27 January 2012

  maloybishop commented on this recipe

  A yummy curry! Esay to do as a side dish too. I did have to cook it for a little longer to reduce and thicken the sauce.

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• jennyalloyd

  10 March 2012

  jennyalloyd commented on this recipe

  My friend cooked this for me and it was lovely. Going to make it for myself. Is it tablespoons or teaspoons of the madras sauce?

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• FoodieLibra

  10 March 2012

  FoodieLibra commented on this recipe

  Tried this for the first time tonight - halved the recipe and made enough for two - then ate it all in one go because it was sooo delicious (in my defence I only had one naan with it)!! Having read the other reviews beforehand I did decide to add a small tin of butter beans (instead of chickpeas as suggested) and that worked really well, I also par cooked the sweet potato otherwise it would have been too hard - and it still needed 20 mins. Loved it and it will definitely become a regular :)

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• Cheese and Lemon

  27 March 2012

  Cheese and Lemon rated and commented on this recipe

  

  tried it twice. both delicious. easy to cook and prepare

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• bigdogandy

  21 April 2012

  bigdogandy rated and commented on this recipe

  

  Really easy to do and very yummy, I chucked in a tin of tomatoes (chopped) and some lentils to make an extra healthy dish, and very nice it was too

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• adlytam

  23 April 2012

  adlytam rated this recipe

  

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• aymslou

  28 April 2012

  aymslou rated and commented on this recipe

  

  I used 2 tablespoons of the paste and it is delicious. Such an easy recipe, quick and so tasty. did a curry evening for my mums birthday and this came out as the favourite over the meat curries!! Already made it again for the family.

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• Babka the Brave

  02 May 2012

  Babka the Brave rated and commented on this recipe

  

  This came out really nice but the instructions are a joke. The sweet potatoes need closer to 40 minutes than 10, parboiling is definitely an idea. I used 3 TABLESPOONS of the curry paste (someone really needs to edit that) and added chickpeas as per other reviewers' suggestion. Would make again with these adjustments.

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• Sioux

  05 June 2012

  Sioux commented on this recipe

  Mmm smells delicious.

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• Sioux

  12 June 2012

  Sioux commented on this recipe

  Yum, so easy and delicious I would use butternut squash as well . A big hit !

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• Traycee

  09 July 2012

  Traycee rated and commented on this recipe

  

  Loved this recipe so simple, I used half a tin of coconut milk And a whole tin of chopped tomatoes, would advise to boil or steam Sweet potatoes as I didn't and they took for ever and was still hard, Used tika masala paste, was delicious would recommend! :)

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• Vicky

  17 August 2012

  Vicky rated and commented on this recipe

  

  This is now my favourite curry recipe! The first time I made it, I stuck to the recipe and method described. It was lovely but a couple of changes were needed. Now, I parboil the sweet potatoes just for a few minutes then roast them in the oven for 30 mins, extra time but so worth it for the flavour! I also add chickpeas and have included mushrooms too, both of which I highly recommend! I agree with previous comments and live to let mine simmer for a longer period of time, the flavour is just on a different level once you've let the sauce thicken. Delish! I always cook extra so I can eat more the next day at work :)

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• val r

  25 August 2012

  val r commented on this recipe

  SO easy (dont even need to fry onions yey!), SO tasty, and SO healthy. A firm family favourite.

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• Cara W

  21 September 2012

  Cara W commented on this recipe

  I've made this a few times now and it's a hit with both my vegetarian friends and meat-eating friends/family alike. I use Patak's tikka masala paste as the curry base and find it works well. I also add chick peas into my curry to add more substance, another texture and they add some protein to it too. Delicious and very easy to make!

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• mairedk

  17 October 2012

  mairedk rated and commented on this recipe

  

  Lovely recipe, quick and easy to make. Used Balti paste which worked really well.

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• craigazey

  28 October 2012

  craigazey rated and commented on this recipe

  

  My new favourite meal to cook! I added prawns, worked a treat!

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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

Preparation and cooking times

Prep 30 mins

Vegetarian, Vegan

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 103.0g, fat 33.3 g, saturated fat 19.3g, fibre 6.9g, salt 3.15 g

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