Ideal for an quick, budget friendly midweek meal, this vegan curry only needs a few ingredients and is super easy to make. Did you know that sweet potatoes are known to promote a healthy gut and brain, making them one of natures superfoods!
Recipe For Sweet Potato and Spinach Curry
Kohinoor Haleem Cooking Sauce – 1packet
Sweet potato – 300 grams
Baby spinach – 150 grams
Cumin seeds – 1/4 tablespoons
Cooking oil – 3 tablespoons
Lemon juice – 1/2 a lemon (squeezed)
Chopped coriander – 10 grams
Peel and dice the sweet potato in 1 inch cubes.
Heat the oil in a saucepan, add the cumin seeds, add the sweet potato dices and fry them for a couple of minutes.
Sprinkle a little water, cover the pan and cook on low heat for 5 minutes.
Add the Kohinoor Haleem sauce and 150ml of water, cook for 10 minutes till the sweet potato is tender. Mix in the spinach leaves and cook for a few minutes.
Serve sweet potato and spinach curry with naan or poppadum’s.