Ingredients (serves 6 approx)
2 sweet potatoes
2 tbsp sunflower oil
2 tbsp tomato purée
can chopped tomatoes
carton creamed coconut (optional)
can coconut milk
1 chilli de seeded/ 1tsp chilli powder (optional)
2 tsp ground coriander
4 tbsp fresh coriander leaves chopped
2 tbsp ground almonds
1 tbsp garlic and ginger paste (optional)
2 garlic cloves crushed
1 tbsp curry paste (korma/ madras)
1 tbsp mango chutney
500ml veg stock/ water
juice of one lemon
Peel and dice the potatoes and sweet potatoes
Heat the oil in a large heavy pan. Chop the onions finely.
Add the onions, garlic/ paste, tomato purée, ground coriander, chilli, pinch of salt and cook til soft.
Stir in the curry paste. Cook for 2 mins. Add the potatoes and chick peas, stir until covered. Cook for one minute.
Add the water/ stock, coconut milk, creamed coconut, tinned tomatoes, mango chutney, lemon juice, 2 thirds coriander leaves and almonds. Bring to the boil stirring occasionally.
Turn down the heat and cover. Simmer for 45 mins,
Stir in the spinach and cook for 2 mins. Season with salt and pepper
Throw on top the rest of coriander, serve with rice or bread.
Add or take away ingredients as you wish. Leave out the chilli for a mild curry.