Sweet potato, Butter bean, & Spinach Curry.
Making Curry from scratch, Is not difficult, and homemade Curry Once you've already bought the spices, Is a very economical meal.
I devised this curry, literally from things I had in my kitchen, it's warm and satisfying, the butter beans, add a creaminess, and it's a meal, that is. gluten and dairy free, (also one you can serve to vegan or vegetarian friends.)
You can always buy ready. chopped, frozen, onions, garlic, chilli. and even ginger. This saves time, works out more economical, Saves you chopping, and you always have The basics on hand.
This is really quick and easy to make; You can have a meal on the table within 40 minutes.
Ingredients. Serves 4.
One tablespoon of vegetable oil.
Approximately. 2 onions finely chopped. Or half a bag of frozen chopped onions.
3 cloves of garlic, Chopped. Or two teaspoons of frozen garlic.
2 sweet potatoes, peeled and cut into small cubes.
2X 400 gram, Tins of butter beans, Drained and rinsed.
Approximately One inch of fresh ginger grated or. One Dessertspoon of frozen ginger.
One red chilli seeded and chopped. Or. One teaspoon of frozen red chilli flakes.
Half a teaspoon of ground black pepper.
Half a teaspoon of Sea salt.
100 grammes Fresh baby spinach. Washed. Dried.
One teaspoon. Of ground cumin.
One teaspoon of ground coriander.
One teaspoon of turmeric.
One teaspoon of mild Curry powder.
One tin, 400 ml. light coconut milk.
One teacup vegetable stock
¼ cup chopped fresh coriander (Optional.)
Method.
Heat the oil in a heavy bottle bottomed saucepan, Add the onions and cook them gently for about 4 minutes, then add the garlic, ginger, chilli, stir well, cooking them off on a low light, for a further 2 minutes.
Add the spices, (Cumin. Coriander Turmeric, and Curry powder.) It's important you cook these off Over a low light, For at least three minutes.
Add the sweet potatoes, and the butter beans, Mix them in with the onions, garlic and spices, Add the vegetable stock, cook them for 15 until minutes sweet potatoes are tender, Season with salt and pepper, then add the coconut milk then the spinach, this only needs about a minute to cook.
And it's ready, serve on a bed of rice, with mango chutney, papadums or whatever you enjoy. with your Indian food.