Monday, 3 August 2015

curry club


This time, a veggie delight - gorgeous eaten on its own with rice or as an accompaniment to another curry. Super easy to make, inexpensive ingredients and low in fat. Perfect. 

You will need 
1 tbsp cumin seeds
1 onion, diced
2 garlic cloves
1 tsp ginger paste
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp garam masala
1 large sweet potato
1 cup water
Large bag spinach


Start by frying the cumin seeds in a few sprays of FryLight, on a low heat until fragrant - a minute, tops. Add the diced onion, garlic cloves crushed in press and ginger paste, and cook until onion is softened and lightly brown. 

Add the paprika, cinnamon, garam masala and stir. Peel and cube the sweet potato and throw into the pan, coating it in the spice mix. Add the water and be sure to scrape any dried bits off the bottom of the pan. Reduce the heat, pop a lid on and simmer for 10-15 minutes until the sweet potato is tender. 

Add the spinach handful by handful until wilted, and stir into the mixture. Some of the sweet potato pieces will break up, adding to the thickness of the sauce. Add a little more water if needed. 

Season with plenty of salt and pepper, and serve with rice or as a side dish to another curry. 

I absolutely love the colours of this dish, and the colours that go with Indian cookery more generally. The reds in fresh chillies, the green of coriander and the yellow of turmeric - it's a feast for the eyes as well as the mouth! Check out India in Colour here

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