This is a vegetarian recipe from Jamie Oliver Magazine that I tried out last Friday night. I don’t often cook vegetarian or curry, so it was a first. However, it was really cheap, super easy, healthy and quick. I’m probably not technically allowed to copy out the recipe, so here is a link to it.
The whole meal was ready in about the time it takes to cook brown rice, so 40 mins or so. The most time consuming thing was actually separating coriander leaves from the stem! That took a while. I’d probably cut corners and chuck in some coriander spice next time :)
Lots of chopping, too. I’m not a fan of chopping sweet potatoes!
Sooooo, basically, you sweat onions in curry paste until they soften,
then add sweet potatoes, chickpeas, jalapeño, ginger and coriander stems.
After 5 minutes, you add the tomatoes and water, bring it to a boil and then turn the heat down and simmer for about 20ish minutes until the sweet potatoes are cooked. and the liquid has reduced.
While it’s reducing and smelling delicious, try not to eat all of the poppadoms (but who has that much willpower?).
Then you add the spinach until it’s wilted, add the coconut milk and voila! Done! It seems like you’re adding a lot of spinach at first, but it wilts down a lot.
It tastes really fresh and healthy; sweet with a bit of heat. I found the recipe to be a bit bland if I’m completely honest. It makes way more than 6 portions, too.
I probably added three times more coriander leaves to my portion after I started eating it. I would make it again, but I’d probably reduce the liquid a little longer (impatience kills me every time!!), chop the sweet potato even smaller, add more ginger and throw at least a tsp of salt and pepper in there.