This vegetarian curry is hearty and warming. Just what you need on a cold winters night in December.
Preparation Time: 20 mins Cooking Time: 45 mins Total Time: 65 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans
Ingredients
Method
Heat 45ml of the olive oil in a saucepan, add the onion, garlic, ginger and cayenne and fry gently for 10 minutes. Add curry paste; cook stirring for 1 minute
Add the sweet potatoes, stir to coat with the onion mixture and fry for 3 – 4 minutes. Add the passata and stock. Bring to the boil and cover and simmer for 15 – 20 minutes until the potatoes are almost tender.
Meanwhile, add the remaining oil in a frying pan, add the mushrooms and stir-fry for 4 – 5 minutes until golden and beginning to release their juices. Add the potatoes with the shredded spinach and cook for a further 5 minutes or until the vegetables are tender.
Mix a few spoonsful of the stew juices with the peanut butter to soften it slightly then stir back into the p[an. Add the coriander, season and heat through.
Scatter plenty of the coriander over the top and serve at once with the Greek yoghurt or Crème Fraiche