I wanted to try a different flavour for my weekly big cook off so I made the biggest pot on this yummy curry which I know I could eat with rice, quinoa or even on its own.
After trying this recipe a few times, I have made a few tweeks to the original recipe from Jamie Oliver.
This is really cheap to make a whole amount, it is freezable or could be eaten all week for lunch or dinner and you can add or subtract stuff to it as you prefer like cauliflower, red pepper or aubergine before you eat the sweet potato or throw in shredde cooked chicken with the tomatoes or raw prawns or white fish pieces 5 minutes before the end and serve with rice, flatbread or coriander.
2 table spoons of coconut oil
2 red onions
3 tablespoons rogan josh paste (if you use a jar from Tesco which is more a sauce than paste, only add 2)
1 fresh red chilli (or dried chilli powder)
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes (again depends on the paste/sauce, I used sauce and it was quite watery)
1 x 400 ml tin light coconut milk
400 g pre-washed spinach
- Preheat over to 200oC and peel and dice the sweet potatoes into 2cm chunks. Place these cubes into a tray with 1 tablespoon of coconut oil and sprinkle the following spices: 1/2 teaspoon of cumin, tumeric, garam marsala and curry powder. Bake these, turning after 15 minutes, for a full 25 minutes.
- Heat 1 tablespoon of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
To freeze the curry for another time, leave it to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.