Gluten free sweet potato, spinach and chickpea curry

What haven’t I done before?

I have made this curry before but not with my new spice knowledge and there was such a difference – the flavours and aromas worked really well with the vegetables.

Ingredients (serves 4):

0.5 x Box of passata
5 x Frozen spinach cubes
1 x Can of chickpeas
1 x Large sweet potato, peeled and diced into cubes
1 x Dry red chilli
1 x Tbsp turmeric
1 x Tsp salt
1 x Tbsp ground coriander
1 x Tbsp garam masala
1 x Tbsp ground cumin
0.5 x Tsp red chilli powder
0.5 x Green chilli paste (recipe in my ‘Gluten free spicy spinach curry’)
3 x Curry leaves
Coconut oil

Method:

  1. Pre-heat the over to 180 degrees Celsius and on a baking tray bake the sweet potato for about 3o minutes until soft.
  2. Meanwhile, heat the coconut oil in a pan and when hot add in the dry red chilli – gently toss the oil over until it expands but do not burn it. I did this yesterday and had to do it again as it can really ruin the taste of your dish.
  3. Add in the onions, gently stir and cover with a lid. Let the onions cook, but not burn, and try not to check/stir too often as you will release all the aromas out of the pan.
  4. After 10 minutes, add in the spinach and stir. Cover and let the spinach melt.
  5. Add in the sweet potatoes and chickpeas – gently stir, turn the heat to medium, cover and cook for 15 minutes (do check a couple of times to ensure the ingredients aren’t sticking to the bottom of the pan).
  6. Add in the masala mix (turmeric, salt, coriander, garam masala, cumin, chilli powder and chilli paste) – gently mix in. Add in the passata and curry leaves – combine with the other ingredients.
  7. Cover and leave to cook for 20 minutes – check a couple of times to ensure the ingredients aren’t sticking to the bottom of the pan.
  8. Serve with rice and natural yoghurt.

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