3tablespoonscurry paste(I use Patak’s Tikka Masala)
1x 400g tin tomatoes
1x 400g tin coconut milk
500g(2 medium) sweet potato, peeled and cut into 1½ cm dice
1vegetable stock cube in 200 ml boiling water
Salt and pepper to taste
A handful of skinless boneless chicken pieces(obviously not vegan!)
A handful of potatoes cut into 1½ cm dice(more if serving as a one pot meal)
A tin or two of green lentils
Salted roasted peanuts(chopped)
Coriander leaf (Cilantro)(chopped)
Rice to serve(optional)
Fry the onion in the cooking oil over a low heat. When the onion is translucent add the curry paste. Stir, and cook for a minute or two.
Add the tinned tomatoes, coconut milk, sweet potatoes and stock and any of the optional add-ins you wish to use. Bring to a gentle simmer, cover and simmer for 15 minutes or until the sweet potato is cooked.
Tip the bag of spinach into the pan, pressing it down if necessary. Replace the lid and leave for 1 minute. Once the spinach has wilted, stir into the curry.
If necessary, stir the cornflour into a tiny bit of cold water then stir into your curry to thicken. Season to taste.
Serve in a deep bowl with any of the toppings you wish to use.
Note - the nutrition label below is for the main ingredients, not the optional ingredients.