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:
- Pre-heat the over to 180 degrees Celsius and on a baking tray bake the sweet potato for about 3o minutes until soft.
- 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.
- 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.
- After 10 minutes, add in the spinach and stir. Cover and let the spinach melt.
- 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).
- 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.
- 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.
- Serve with rice and natural yoghurt.
