Create this Indian-spiced nutritious side dish from Si King and Dave Myers
By Healthy Diet
1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
20g fresh root ginger, grated
1 tbsp mild curry powder
2 sweet potatoes, diced
1 tomato, diced
300ml gluten-free vegetable stock
150g bag of baby spinach, picked over and thoroughly washed
squeeze of lemon juice
sea salt and black pepper
For the spice mix
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp ground turmeric
a few green chillies, sliced
a few sprigs of coriander
Heat the oil in a large flameproof casserole dish or a deep frying pan. Add the onion and cook it quite briskly until it’s softened and very lightly browned. Add the garlic, ginger and the curry powder and stir until combined.
Add the sweet potatoes to the pan and stir to coat them with the garlic, ginger and spices, then add the tomato and the vegetable stock. Season with salt and pepper. Bring the stock to the boil, then turn down the heat, cover the pan and simmer very gently until the sweet potato is just cooked. This should take no longer than 10 minutes, but check regularly from five minutes as you don’t want the sweet potato to go mushy – it should still have a little bite to it. Loosen the sauce with a little more stock or water if necessary.
Add the spinach to the pan and cover the pan again until the spinach has wilted down. Stir very carefully to combine without breaking up the sweet potatoes. Add a squeeze of lemon juice and serve garnished with green chillies and fresh coriander.
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