This tasty vegetarian curry makes for a hearty yet healthy family dinner. It is packed full of nutritious, good-for-you ingredients, but is a cheap and easy dish to make for all the family.


For the curry:

2 large sweet potatoes, cut into 1" cubes
1 red onion, diced
1 garlic clove, crushed
Tin chickpeas, drained
250 g passata
100 g baby spinach 
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp ginger
1 tsp turmeric
1/4 pint water
1 tbsp tomato puree
Juice of 1/2 lemon
2 tbsp creme fraiche
Fresh coriander

For the naan

250 g plain flour
120 ml milk
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp garam masala
1/2 tsp cumin 
2 tsp caster sugar
2 tbsp vegetable oil, plus extra for greasing
Handful of sultanas


For the curry:

  1. Sweat the onion in a pan with a little oil until softened, add the garlic and spices and cook for 2-3 minutes.
  2. Add the sweet potato and continue to cook for 2 minutes then add the puree, passata and water, cover with a lid and cook for around 15-20 minutes on a gentle simmer until the sweet potato has softened.
  3. Add the spinach, chickpeas and lemon juice and cook for another 5 minutes. 
  4. Season with salt and stir through the creme fraiche. 
  5. Serve with rice and naan bread, and sprinkle with chopped fresh coriander.

For the naan:

  1. Sift the flour, sugar, salt and baking powder and spices into a bowl. In another bowl, mix together the milk and oil.
  2. Make a well in the centre of the flour mixture and pour in the liquid mixture, before adding the sultanas. 
  3. Slowly mix together by working from the centre and incorporating the flour from the edges to make a smooth, soft dough. 
  4. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
  5. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. 
  6. Split the dough into four balls and roll them out quite thinly, ideally in a teardrop shape.
  7. Heat a non-stick frying pan over a high heat and cook the naan bread on one side for 2-3 minutes. Flip the naan over and cook for a further minute on the other side. Brush with oil and serve warm with your curry. 


The above can easily be adapted for a vegan diet by replacing the creme fraiche with a plant-based yoghurt and the milk with a plant-based milk alternative. 

Serves 4.