This recipe is another original that I conjured up one evening I was cooking for my family. If you are cooking for one, there will be leftovers you can refrigerate or freeze for lunch or dinner on following days. This means the effort you make one evening in the kitchen frees up your time later in the week ;-)
The recipe came together from using tinned items that had been gathering dust in our cupboards as well as incorporating fresh spinach leaves which taste far better than the tinned kind.
Fresh spinach has a light flavour and can be added to any stew, soup, or even juice without overwhelming other flavours and they have lots of nutrients and vitamins. The important thing is to add the fresh ingredients last so they are not over cooked and do not lose their special benefits.
Curries and stews are great for experimenting with different ingredient combinations. You can substitute any of the ingredients in bold for numerous different recipes. Here are a few recommendations to start you off:
Sweet potatoe - fish, beef, lamb, butternut squash, white potatoes
Chickpeas and Kidney beans - butter beans or black beans
Spinach - kale, white cabbage
Good for: flavour, group meals, leftovers, experimental cooking
Ingredients
x1 Tbsp olive oil
1 chopped red onion
tikka masala paste
3cm of shaved ginger
fresh coriander leaves
1 sweet potatoe
1/2 a 400 g tinned chickpeas
1/2 a 400g tinned chopped tomatoes
Tbsp light coconut milk
Fresh spinach leaves
1/2 a 400g tinned Kidney beans
Tsp of Tomato puree
Tsp Tumeric
Tsp Cumin
Preparation
1. Pre-heat oven to 200-220 degrees
2. Cut the sweet potatoe into small - medium chunks (i.e 16 pieces). Wrap each in foil and roast in the oven for at least 20-30 minutes.
3. Chop and fry the onion in the olive oil until they turn clear.
4. Add the chopped tomatoes, tomatoe purée, tumeric, cumin, tikka masala paste and ginger and stir well.
5. Add the chick peas and kidney beans and allow the mix to simmer for 15 minutes.
6. Remove the sweet potatoe from the oven and add to the pan. Add coconut milk and add more tumeric to get to the desired curry colour. Add the spinach and leave to simmer for 10 minutes.
Serve with boiled brown rice and top with coriander leaves.
