Sweet potato and spinach curry recipe
Created by The Tesco Recipes team
Try this fragrant and nutrient-rich vegan curry for a delicious and easy weekday meal. With creamy coconut, sweet maple syrup and tangy lime, this dish is for those who love big flavours.
See method- Serves 4
- Takes 55 mins
- 347 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, roughly chopped
- 1 tbsp dried curry leaves
- 1 tbsp tamarind sauce
- 1 tbsp maple syrup
- 800g sweet potatoes, cut into large chunks
- 400ml tin lighter coconut milk
- 125g baby spinach
- 2 limes, 1 juiced, 1 cut into wedges
- cooked rice, to serve (optional)
- 4 tsp crispy onions, to serve (optional)
For the curry paste
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 50g desiccated coconut
- 1 tsp ground turmeric
- 2 garlic cloves, crushed
- 5cm piece ginger, peeled and grated
- 2 red chillies, deseeded (if you like), finely sliced
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Shop ingredientsEach serving contains
- Energy
- 1460kJ 347.0kcal
- Fat
- 15g
- Saturates
- 11g
- Salt
- 0.4g
- Sugars
- 18g
of the Reference intake
Carbohydrate 51.3gProtein 5.2gFibre 8.3g
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Sign in to shopMethod
- First, make the curry paste: toast the coriander and cumin seeds in a small saucepan over a low-medium heat until fragrant. Add the desiccated coconut and turmeric. Cook for 2 mins until the spices are toasted and the coconut turns golden. Remove from the heat and set aside to cool a little. Add the garlic, ginger and chillies, then blitz to a rough paste with 100ml water using a stick blender or food processor.
- Heat the oil in a large saucepan over a medium heat. Fry the onion for 3-4 mins until softened, then add the curry leaves and cook for 1 min. Add the curry paste and cook for 1 min. Stir in the tamarind, maple syrup, sweet potato chunks, coconut milk and 200ml water.
- Bring to a simmer, then lower the heat and cook gently for 20-25 mins until the sweet potato is tender. Five mins before serving, stir through the spinach and lime juice. Serve with rice and topped with crispy onions, if you like, with lime wedges on the side.
- See more Curry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
