This dish reminds me of my lovely friends, Joe and Louisa. They cooked a version of this curry for me, after I'd received some particularly bad news. It always make me think of their kindness and the value of good friends.
It's a curry that is a combination of Indian spices and coconut milk, more commonly associated with Thai cuisine. If you prefer a hotter curry, then simply increase the amount of chilli powder or alternatively use fresh green chilli.
Finally fresh coriander, to either scatter over the curry and/or to incorporate at the end of the cooking time, really lifts the dish, along with a squeeze of lime.
2 tablespoons of vegetable oil
1 large white onion
3cm piece of ginger
4 large garlic cloves
1/2 -1 teaspoon of chilli (or more if you like it hot!)
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 teaspoons of Garam Masala
1 teaspoon of turmeric
500g sweet potatoes
400g cauliflower
150-200g spinach
400g tin of chopped tomatoes
400g tin of coconut milk
Seasoning
Fresh coriander
Lime
- Dice the onion.
- Grate the garlic and ginger.
- Cut the sweet potatoes into 2-3cm chunks.
- Divide the cauliflower into bite-sized pieces.
- Heat the vegetable oil in a medium/large pan over a low to medium heat.
- Saute the onion until it becomes translucent.
- Add the garlic, ginger, dry spices and 1/2 teaspoon of salt. Fry for 1-2 minutes, being careful not to burn the spices.
- Add the tomatoes and stir to combine with the onion and spice mix. Reduce the heat and cook until the oil starts to separate from the tomatoes - this usually takes about 10 minutes.
- Add the coconut milk, sweet potatoes and cauliflower and stir to combine with the base tomato sauce.
- Cover and simmer over a low heat for 20-25 minutes until the vegetables are tender.
- Add the spinach and stir through the sauce, until the leaves have wilted.
- Take off the heat and leave to cool for 5-10 minutes. Adjust the seasoning to taste.
- Serve with fluffy basmati rice and top with fresh coriander leaves and a squeeze of lime.
