Sweet Potato Curry
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 couple 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 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.