Sweet potato & spinach korma
Ingredients
Method
1 tbsp vegetable oil
Heat the oil in a large lidded pan and cook the onion over a medium heat for a few minutes to soften
1 large onion, thickly sliced
Add the garlic, curry paste and spices, then cook for 1 minute until fragrant
2 garlic cloves, crushed 180g jar korma curry paste
Pour in the coconut milk, then fill the can with water and add that to the pan, along with the sweet potato
1 tsp ground cumin 1 tsp ground coriander
Bring the liquid just to the boil
400g can light coconut milk 500g sweet potatoes, peeled and diced 3 tbsp smooth peanut butter 400g can chick peas, drained and rinsed 3 x 125g packs baby spinach 3 tbsp desiccated coconut
Feeds 6 Ready 1 Hour
Vegan
Each serving contains Energy 19% 20 1610kj 378kcal
Pour into the pan and stir in, mixing well Bring back up to the boil, then turn down the heat, cover and simmer for 25–30 mins, until the sweet potato is tender Stir the chick peas, spinach and desiccated coconut into the curry and heat through
Plain naans, to serve
Vegetarian
Put the peanut butter in a small bowl and spoon over 2-3 tbsp of the hot coconut milk mixture, whisking in, until it’s runny
Season, then serve with the naan breads Gluten Free
Fat Med 29% 7.2g
Saturates High 51% 20g
Sugar Low 10% 11.2g
Salt Low 14% 0.71g
