Sweet potato and spinach curry with rice

This was too good of an experiment not to write down. Toooo good. Hot, spicy, satisfying, slightly sweet from the onion & sweet potatoes, perfect on a fluffy bed of buttered rice.  Not as fast as most of my recipes, but so, so worth it.

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Ingredients: serves 3-4
4 small yellow onions, peeled & diced
4-6 tbsp sunflower or vegetable oil (we used untoasted sesame oil – anything with no strong flavour)
3 cloves of garlic, minced
250g cherry tomatoes
1 tsp fresh ginger, minced
1 rounded tsp each of: ground cumin, hot paprika (use something hotter if that’s what you like), garam masala (or mild curry powder as we used, not having anything else in the house)
2 rounded tsp ground coriander
1/2 tsp turmeric
Pinch of chilli flakes
Salt to taste (about 1 level tsp)
1 very large sweet potato, peeled & cubed (about 500g)
Half a bag of fresh spinach, chopped (about 100g)
4 tbsp fresh coriander, chopped

Rice: serves 2-3 (nb: less than the curry serves. Just how it worked out)
1 builder’s mug full of good quality basmati rice (about 250g, we used Tilda)
450g water
2tbsp butter
1tsp salt, or to taste

Method:
1. Heat the oil on a medium low heat, in a large saucepan.  Add onion & garlic, cover and let cook for about 15 mins.
2. Add cherry tomatoes and cook for another 20-25 mins until everything is very soft and mushy (I start the rice now so it’s ready with the curry, see below)
3. Put the spices in and fry for 2-3 mins until fragrant. 
4. Add the sweet potatoes and enough water to cover at least 2/3 of them, about 3 cups. Cover. Bring to the boil.
5.  simmer curry 10 or so mins or until potatoes are soft. Break them up somewhat with a spoon to thicken the sauce.
6. Add spinach & fresh coriander and cook for another 2-5 mins.
7. Test seasoning, then serve.

Rice:
1. put the rice in a microwave rice steamer (or large bowl, or saucepan with a vented lid) and soak in lots of clean water.
2. once rice has soaked for a minimum of 5 min – drain water, rinse in fresh water then drain well again. Place in chosen receptacle (we used a microwave rice steamer) and add 450ml fresh water.
3. Affix lid (or cover bowl in cling film, pierce, then place whole bowl in a larger bowl) and microwave at 900W for 12 min, or until all the water has disappeared and rice is fluffy & soft.  If using saucepan, add water, cover & bring to the boil on a medium heat until water is absorbed (don’t uncover too much but make sure it doesn’t boil dry. 
4. Allow to stand 3 min before stirring in butter.
Serve.
Enjoy!

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