Sweet Potato and Spinach Bhuna

Sweet potatoes are incredible healthy they contain high amounts of fiber and potassium. They contain a vast array of vitamins and minerals including iron, calcium, selenium, B vitamins and vitamin C. This sweet potato curry is delicious, nutritious and a real crowd-pleaser.

This recipe serves 4.

1 Large sweet potato
1 large white onion 
Small bunch of fresh coriander
2 cloves of garlic grated
1/2 Chili 
Small piece of fresh ginger (around 1cm thick) grated 
Tin chick peas
50g Spinach 
Juice lime  
100ml yogurt or vegan yogurt

Bhuna paste 
2tbsp Garam Masala
3 tbsp Tomato puree
1tsp Tumeric 
1 tsp Curry powder
All ingredients mixed together.

Finely chop the white onion and chilli
Grate the ginger and garlic.
Cut the sweet potato in to cubes. 
In a large saucepan heat some extra virgin olive oil or coconut oil
Saute the white onion in the pan for a couple of minutes and add the garlic and ginger. 
Saute for a further couple of minutes. 
Now add the sweet potato to the pan and continue stirring until it has softened slightly. 
Turn to a low heat and add the paste (some water if needed) and coriander. 
Season with salt and pepper and add the juice of Lime. 
Leave to simmer for twenty minutes to allow the sweet potato to soften and flavors to develop. 
Add tin chick peas drained and spinach.
Cook for further 10 mins.

Finally stir in the yogurt and heat for a couple mins.

Serve with cooked wholemeal rice.

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