This Sweet Potato and Spinach curry is a year-round staple! And with a hint of Weed & Wonderful Smoked Seaweed Infused Oil providing an umami base for the whole dish.
Vegetarian, Vegan, Kosher, Gluten Free
Tip: Add a touch more smoked oil on top of your serving for an extra smokey finish!
Serves 5-6
Ingredients
- 2 tbsp Weed & Wonderful Smoked Seaweed Oil
- 1 large onion, chopped
- 1 level tbsp coriander
- 1 level tbsp garam masala
- 2 tbsp cumin
- 1 tsp-1 tbsp chilli flakes/fresh chilli – adjust to how hot you like it!
- 1 tbsp tomato puree
- 3 cm ginger diced/grated
- 1 tsp garlic
- 2 large sweet potatoes, peeled and chopped into cubes
- Optional – add any veg that you’ve got left in your fridge!
- 400 g tin chickpeas, rinsed and drained
- 400 g tin chopped tomatoes
- 500 ml water
- 400 g tin light coconut milk
- 300 g spinach washed
Method
- Start with Smoked Seaweed Infused Oil in a heavy based large saucepan. Add the onion and fry until soft.
- Add the coriander, garam masala and cumin, mix then add the chilli, tomato puree, ginger and garlic. Mix and heat for 3-4 minutes
- Add the sweet potato and any other veg along with the chickpeas. Mix
- Add the tomatoes and water, then bring to the boil
- At a gentle simmer, cover for 15-20 mins then simmer uncovered for 15-20 mins until the sweet potato is cooked through
- Add the coconut milk and stir through followed by the spinach.
- Cook until the spinach has wilted. Serve with rice and Enjoy!