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.
Ingredients
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
Salt
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
Method
For the curry:
- Sweat the onion in a pan with a little oil until softened, add the garlic and spices and cook for 2-3 minutes.
- 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.
- Add the spinach, chickpeas and lemon juice and cook for another 5 minutes.
- Season with salt and stir through the creme fraiche.
- Serve with rice and naan bread, and sprinkle with chopped fresh coriander.
For the naan:
- Sift the flour, sugar, salt and baking powder and spices into a bowl. In another bowl, mix together the milk and oil.
- Make a well in the centre of the flour mixture and pour in the liquid mixture, before adding the sultanas.
- Slowly mix together by working from the centre and incorporating the flour from the edges to make a smooth, soft dough.
- Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
- Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes.
- Split the dough into four balls and roll them out quite thinly, ideally in a teardrop shape.
- 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.
Tip
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.
