Sweet Potato and Spinach Curry

I love a good curry, and this is a really tasty and satisfying curry that can be enjoyed by vegans and meat lovers alike.

Coconut milk adds a lovely creaminess to this and I serve with rice or flat bread, to make it even better sweet potatoes and spinach are full of flavour and vitamins. I top this with some toasted cashew nuts for some extra crunch and protein, but it will still be delicious without them.

It’s also quick enough to be a great midweek meal and is packed full of lovely spices without being hot (unless you love chillies, in which case add as many as you like).

Ingredients

500 Grams Orange sweet potatoes (cut into 3-4 cm chucks, I leave the skins but peel if you prefer)

250 Grams Spinach (you can use frozen spinach if this is what you have)

2 Onions (roughly chopped)

1 Red chilli (cut in half, and seeds removed, add more if you like a hot curry)

3 Cloves of garlic (peeled)

Thumb sized piece of ginger (peeled and roughly chopped)

1 Tbsp Oil

1 Tsp Ground Cumin

1 Tsp Ground Tumeric

1 Tsp Ground Coriander

1 Tsp Salt

Juice of 1 lime, or half a lemon

400 ml Tin of coconut milk

400 ml water

2 Tbsp Fresh coriander (chopped, optional)

2-3 Tbsp Cashew nuts (toasted, optional)

Method

  1. In a food processor, add your onions, chilli, garlic and ginger, and blitz until it makes a smooth(ish) paste
  2. Heat the oil in a large pan and add the paste you just blitzed in the food processor, and cook for 5-10 minutes
  3. Add the spices to the pot and cook for another 5 minutes before adding the sweet potatoes, coconut milk and water. Cook for another 10 minutes (or until the chunks of sweet potato are soft)
  4. Add the lime juice, and spinach and cover until the spinach has wilted. When the spinach has wilted check the seasoning, adding salt if needed, and sprinkle with copped coriander, cook uncovered for another 5-10 minutes if you prefer a thicker curry
  5. If you’re adding cashew nuts, toast them in a dry pan for 2 minutes (it will make them even more delicious)

Sweet Potato and Feta Fritters

Sweet potato and feta fritters topped with a fried egg makes a really satisfying meal.

I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.

The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.

Ingredients

1 Large Sweet potato

1 Large Carrot

2 Scallions/spring onions

2 Tbsps Plain flour

2 Eggs

109 Grams Feta cheese

Salt and pepper

Oil for frying

Method

  1. Grate the sweet potato and carrot, set aside in a bowl
  2. Chop spring onions, and add to the bowl.
  3. Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
  4. Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
  5. Press the fritters down with a spatula and cook for 5 minutes on each side
  6. These go quite dark, but don’t panic they’re meant to
  7. If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash