Sweet potato and spinach curry
prep: See below for total cook and prep time
serving: 4
Nutrition Facts
each serving
KCal
254
Carbs
48g
fiber
8.2g
Protein
6.6g
Fat
1.4g
Saturates
0.3g
Sugars
18g
Salt
0.32g
Fruit/Veg Portion
3
Ingredients
all 8 types- 300ml hot low salt vegetable stock, suitable for vegans
- 750g sweet potatoes, cut into bite-size chunks
- 1 onion, finely chopped
- 250g baby spinach
- 2 garlic cloves, thinly sliced
- 1 red chilli, deseeded and thinly sliced, plus extra slices to serve
- 1 tbsp medium or hot curry powder
- 400g passata
Directions
2 steps in totalStep 1
Pour the stock into a large saucepan and add the sweet potatoes and onion. Bring to the boil, then reduce the heat, cover and simmer gently for 4-5 minutes.
Step 2
Add the spinach, garlic, red chilli, curry powder and passata to the pan. Stir well and cook over a medium heat for 10 minutes or until the sweet potatoes are tender. Season chilli slices scattered over
PRINT
I MADE IT
