It’s sometimes quite worrying how my brain works – someone once called me a ‘lateral’ thinker, and I think he may have had a fair point. After having a conversation yesterday with some friends about the chimes heard on ice cream vans, you’d probably expect my next post to be a recipe for something like ‘no churn’ ice cream, right? Possibly even for how to make something smothered in chocolate. But the music we’d been discussing was the theme for ‘Popeye the Sailor Man’, so you can see why I had spinach on my mind…….et voila, I give you my recipe for………….
Thai Sweet Potato, Chickpea and Spinach Curry
- 2 large sweet potatoes, diced
- 1 large onion, diced
- 0.5 cup frozen mixed veg
- 400g can chickpeas
- 400g can coconut milk
- heaped tablespoon of green Thai curry paste (make sure it’s labeled as suitable for vegetarians)
- 3 portions of frozen spinach
- 2 tbsp vegetable oil
Gently fry the diced onion and sweet potato until they start to soften then add the frozen vegetables and the spinach. Stir these round for a few minutes until the spinach has started to soften and then add the tablespoon of curry paste. Stir again to make sure everything is coated with the paste then add the can of coconut milk.
Bring to the boil and then drop the heat and allow to simmer with the lid on for about 10 minutes. Check that the sweet potato is soft by inserting a skewer, and stir to break up the spinach portion.
Let it finish cooking for another 5 minutes with the lid off to allow the steam to evaporate and the sauce to thicken. You can serve it with a mound of basmati rice or just with with some Naan bread to scoop it up with.