Name: Sweet potato and spinach curry
Prep time: See below for total cook and prep time
Yield: 4
Ingredients: 300ml hot low salt vegetable stock, suitable for vegans; 750g sweet potatoes, cut into bite-size chunks; 1 onion, finely chopped; 250g baby spinach; 2 garlic cloves, thinly sliced; 1 red chilli, deseeded and thinly sliced, plus extra slices to serve; 1 tbsp medium or hot curry powder; 400g passata

Rich in both colour and flavour, this fresh-tasting curry begs to be served with cauliflower rice. This recipe has been selected together in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Each 473g serving contains (excludes serving suggestion)

KCal

254

Carbs

48.0g

Fibre

8.2g

Protein

6.6g

Fat

1.4g

Saturates

0.3g

Sugars

18.0g

Salt

0.32g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

300ml hot low salt vegetable stock, suitable for vegans

750g sweet potatoes, cut into bite-size chunks

1 onion, finely chopped

250g baby spinach

2 garlic cloves, thinly sliced

1 red chilli, deseeded and thinly sliced, plus extra slices to serve

1 tbsp medium or hot curry powder

400g passata

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Method

Step 1

Pour the stock into a large saucepan and add the sweet potatoes and onion. Bring to the boil, then reduce the heat, cover and simmer gently for 4-5 minutes.

Step 2

Add the spinach, garlic, red chilli, curry powder and passata to the pan. Stir well and cook over a medium heat for 10 minutes or until the sweet potatoes are tender. Season chilli slices scattered over

Recipe tips

This recipe would work well with butternut squash or pumpkin instead of the sweet potato, if you prefer.
Check spice/seasoning blends for added ingredients such as sugar, salt, flour or oil. Choose blends made from herbs and spices only if possible.

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Sweet potato and spinach curry

Ingredients

Method

Step 1

Step 2

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