Sweet Potato and Spinach Curry
Indulge in the vibrant flavors of this Sweet Potato and Spinach Curry, a delightful vegetarian dish that brings together the earthy sweetness of sweet potatoes and the nutritious green goodness of spinach, all wrapped in a medley of aromatic spices. With its medium spice level, this curry is perfect for those who appreciate a bit of heat without overwhelming their palate. Ready in just 30 minutes, it serves four and makes for a satisfying weeknight dinner or an impressive dish to serve at gatherings.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Servings | 4 |
| Calories | Approximately 300 |
| Protein | 6g |
| Carbohydrates | 48g |
| Dietary Fiber | 9g |
| Total Fat | 12g |
| Saturated Fat | 1g |
| Sodium | 250mg |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Rapeseed oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Black mustard seeds |
| 2 | Red onions, thinly sliced |
| 2 large | Cloves of garlic, finely chopped |
| 1 tsp | Ginger, grated |
| 2 | Green chillies, thinly sliced |
| 1 tsp | Coriander seeds |
| 1 tsp | Turmeric |
| To taste | Salt |
| 1-2 | Sweet potatoes, diced (about 700g) |
| 300g | Spinach, coarsely chopped |
| 1 tsp | Garam masala |
| 1 tbsp | Flaked almonds, toasted |
Instructions
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Heat the Oil: In a large saucepan, heat the rapeseed oil over medium heat. Once hot, add the cumin seeds. Allow them to sizzle and become fragrant.
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Add Mustard Seeds and Onions: Next, introduce the black mustard seeds to the pan. As they begin to pop, add the sliced red onions. Stir and cook until the onions become translucent.
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Incorporate Garlic and Ginger: After a few minutes, add the finely chopped garlic, grated ginger, and sliced green chillies to the pan. If necessary, splash in a bit of water to prevent sticking.
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Prepare the Spice Paste: In a pestle and mortar, grind the coriander seeds into a fine powder. In a separate bowl, mix the ground coriander and turmeric, adding a little water to create a smooth spice paste.
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Combine the Ingredients: Once the onions are browned, pour the spice paste into the pan. Stir it into the onions and cook until fragrant.
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Cook the Sweet Potatoes: Season with salt, then reduce the heat. Add the diced sweet potatoes and stir to ensure they are well-coated with the spice mixture. Cover the pan and let them cook gently for about 25-30 minutes. Keep an eye on them, stirring sparingly to avoid breaking the potatoes. If necessary, add a splash of water to prevent burning.
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Add Spinach: Once the sweet potatoes are tender, stir in the coarsely chopped spinach. Allow it to wilt, mixing it thoroughly with the sweet potatoes and spices.
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Toast the Almonds: In a separate frying pan, add the flaked almonds and toast them over medium heat for 1-2 minutes, or until they are golden brown and crisp. Remove from heat and set aside.
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Final Seasoning and Serving: After the spinach has wilted, taste the curry and adjust the seasoning if needed. Remove the pan from the heat and stir in the garam masala for an extra layer of flavor.
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Serve: Ladle the Sweet Potato and Spinach Curry into bowls, garnishing each serving with a sprinkle of the toasted flaked almonds for added crunch.
Enjoy!
This Sweet Potato and Spinach Curry is a wholesome dish that can be enjoyed on its own or served alongside steamed rice or warm naan bread. Its combination of textures and flavors makes it a standout option for anyone looking to incorporate more vegetarian meals into their diet, while the moderate spice level ensures that it’s accessible to everyone at the table. Enjoy this delicious meal that celebrates the beautiful union of sweet and savory elements in a comforting curry!
