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This healthy curry is incredibly easy to make and packed with vegetables. Chunks of sweet potato, fresh tomato and spinach will help you on your way to your five-a-day. Plus, the ready-made curry paste means it’ll be ready in no time. If madras is too hot for your taste, substitute your favourite curry paste. This 25 minute dish is a great mid-week option that your family will love. If you have any leftover just pop in an airtight container, leave in the fridge and eat within 2 days.
- 1 onion, sliced
- 1tbsp madras curry paste
- 6 tomatoes, quartered
- 3 medium sweet potatoes, peeled and cut into chunks
- 100g spinach
- Sweat the onion in 1tbsp vegetable oil for a few minutes, then add the curry paste and continue to cook for a minute more.
- Add the tomatoes, sweet potato chunks and 200ml of water.
- Put a lid over and simmer for 15 mins, until the sweet potato is tender and the tomatoes are broken down.
- Stir through the spinach during the last couple of minutes of cooking and season to taste.
Top Tip for making Easy sweet potato and spinach curry
Serve with ready-made naan or rice for an easy week-night meal.