We've been in 'date mode' recently, with my new best friend the Date Syrup making an appearance. Don't worry he's not gone away for long- I have a cole more date inspired recipes for you next week...but for now I have a simple mid week winter warmer.
This dish is one of my go-to dishes and it never fails to please veggies and meaties alike.
I was one of the first meals I cooked for the Boy when I began to experiment with doing things the vegan way. I love it just as much today as I did back then. What’s not to love….it’s colourful, warm, creamy, comforting, lightly spiced and hints at the tropics. Close your eyes and maybe you’ll be taken to a far off land.
Ok, well maybe not that last sentence. But I guarantee this bowl of colourful curry will brighten your day.
It’s also a simple dish with few ingredients, easily adapted to other veggies/beans you may have, is thrown together in one pot and can be frozen for future speedy suppers.
Ok, so have I convinced you yet! This would also work really well with my super simple flatbread as a healthy alternative to naan!
I also have another reason as to why this particular dish, or namely the photos, are making me happy. I’ve been trying to take decent ‘night shots’of my meals for a while now, and up until recently I had been making slow progress. My research and investigations pointed me in the direction of two key props: a powerful light with good ‘white’ rendering (I’ve used a portable LED source) and a diffuser layer (I’ve used an old bed sheet over a wooden frame).
This shoot was a simple 5 minute experiment (before my dinner got cold), and I really wasn’t expecting much of an outcome. However, for such a quick first attempt I was really rather pleased with my efforts….well now to see if Food Gawker shared that same opinion!
Recipe: Sweet potato curry
- 2-3 tablespoons madras curry paste
- 1 medium onion- diced
- 3 medium (fist sized) sweet potatoes- approx. 800g (peeled and chopped into chunks)
- 1 red pepper- sliced
- 1 tin of chickpeas (or other white beans)
- 200g bag of spinach
- 1 can of coconut milk
In a large frying pan or wok, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquidy enough add a little water. Serve immediately with rice or naan bread as desired.
Freeze left over portions in individual bags.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.