Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 40

Sweet Potato and Spinach Curry

I truly adore vegetable curries. In many ways they are so much better than their meat counterparts, especially when you are cooking with starchy vegetables such as sweet potato, parsnip or squash. They have the ability to soak up all the intensity of flavour while providing a glorious texture at the same time. This curry is both warming and rich, made wholly comforting by the tender sweet potato, creamy coconut and tangy spinach. I recommend serving it with a bowl of steamed basmati rice, a salad of onion, coriander and tomatoes, some sliced bananas dressed in lemon juice and a few crisp poppadoms.

Serves 4

Contains nuts

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1kg/2lb 3oz sweet potatoes

4 cloves of garlic

1 large onion

1 large tomato

1 red chilli

A bunch of coriander

3 tsp ground coriander

3 tsp turmeric

2 tsp ground cumin

3 tbsp groundnut or rapeseed oil

150ml/5fl oz vegetable stock

200ml/7fl oz coconut milk

100g/3½oz spinach

Sea salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

Peel the sweet potatoes and chop into 4cm/1½in chunks. Crush the garlic and roughly chop the onion and tomato, then deseed the red chilli and finely chop both this and the fresh coriander.

Place the sweet potatoes in a large roasting tin, along with the ground spices and 2 tablespoons of the groundnut or rapeseed oil, season with salt and pepper and mix together until the sweet potatoes are well coated. Roast in the oven for 35–40 minutes, stirring occasionally, until the sweet potatoes are soft and tender and slightly caramelised at the edges.

While they are cooking, pour the remaining oil into a large saucepan, add the onion, garlic and chilli, and then fry on the lowest heat for 8–10 minutes or until softened but not browned.

Remove the sweet potatoes from the oven and add to the onion mixture in the pan. Pour over the vegetable stock and coconut milk and stir together gently. Add the spinach and chopped tomato to the curry, then cover the saucepan with a lid and bring to the boil. Once boiling, reduce the heat and simmer for 5 minutes or until the spinach has completely wilted. Taste, adding a little salt and pepper, if necessary, before serving.