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A Weekday Menu Recipe

Spinach and Sweet Potato Curry    Veg  HT  MC  35mins  

Serves 4      Hot Vegetarian Vegan Vegetables Spices Main Course Gluten wheat Dairy Free Eggless

1 tbsp Olive Oil
1 Onion , thinly sliced
2 tbsp Curry Paste (check ingredients)
1 x 400g/14oz tin Coconut Milk
900g/2lb Sweet Potatoes, cut into 12mm/ ˝ -inch cubes
225g/8oz Fresh Spinach, roughly shredded


1. Heat the oil in a large saucepan, add the onions and sauté for 5-6 minutes until soft ands golden.

2. Add the curry paste, fry for 2 minutes, stirring then add the coconut milk, sweet potatoes and a little salt, mix well and bring to the boil. Reduce the heat to medium, partially cover and cook for 10-15minutes, stirring from time to time until the potatoes are tender.

3. Add the spinach, mix well and continue to cook for 2-3 minutes, stirring occasionally.



Serving Suggestions



Naan Bread

Dessert :   

Autumn Fruit Gratin




More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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