Spinach And Sweet Potato Curry No Coconut Milk Recipe 315

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SWEET POTATO AND SPINACH CURRY



Sweet potato and spinach curry image

Adding cream helps thicken the curry, but you could use coconut milk instead to make this dish vegan

Provided by Co-op

Categories     ['Dinner', 'Sharing']

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tbsp Co-op vegetable oil
2 red onions, finely sliced
4 garlic cloves, crushed
5cm ginger, finely grated
2 tbsp medium curry powder
1.2kg sweet potatoes, peeled and cut into 3cm pieces
400g can Co-op chopped tomatoes
400ml vegetable stock, made with 1 stock cube
2 x 125g packs Co-op British baby spinach
3 tbsp Co-op double cream
2 green chillies, finely sliced
Rice, to serve (optional)

Steps:

  • 1. Heat the oil in a large nonstick saucepan or casserole dish
  • 2. Fry the onion over a medium heat for 10-12 mins, until golden and sticky. Stir in the garlic, ginger and curry powder, then cook for 2 mins more
  • 3. Add the sweet potato, chopped tomatoes and stock, then bring to a simmer
  • 4. Cover and cook gently for 20 mins, or until the potato is tender
  • 5. Stir through the spinach and cook for 5 mins more, then stir in the cream and bubble, uncovered, for another 5 mins, or until slightly thickened
  • 6. Season to taste
  • 7. Scatter the chilli slices over the curry and serve with rice, if you like

Nutrition Facts : Calories 628 calories

CHICKPEA, SWEET POTATO AND SPINACH CURRY (VEGAN)



Chickpea, Sweet Potato And Spinach Curry (Vegan) image

Chickpea, sweet potato and spinach curry - this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.

Provided by Domestic Gothess

Categories     Main Course

Time 50m

Number Of Ingredients 18

1 Tbsp olive or coconut oil
1 brown onion (peeled and finely chopped)
4 cloves garlic (peeled and crushed)
2 inch piece fresh ginger (peeled and grated)
2 Tbsp tomato puree
1 Tbsp curry powder
1 1/2 tsp ground cumin
2 tsp coriander
2 tsp garam masala
2 Tbsp dried fenugreek leaves (optional)
100 g (3.5 oz) creamed coconut
400 g (14 oz) tin chopped tomatoes
300 - 600 ml (1 ¼ - 2 ½ cups) water
2 large sweet potatoes (peeled and diced)
2 400 g (14 oz) tins chickpeas (drained)
350 g (12 oz) frozen spinach
a hanful fresh coriander (finely chopped)
salt to taste

Steps:

  • Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
  • Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
  • Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stir until the creamed coconut has melted.
  • Add the sweet potato and simmer for 15 minutes, until almost tender. Add more water as required.
  • Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
  • Stir in the chopped coriander and season generously with salt. Serve with rice.

Nutrition Facts : Calories 385 kcal, ServingSize 1 serving

SWEET POTATO CURRY



Sweet Potato Curry image

This vegan sweet potato curry with spinach and creamy coconut milk is flavorful and delicious. The recipe can be easily made in an Instant Pot or cooked on the stovetop. It's a wonderful comfort meal for dinner which is also great for meal prep.

Provided by Michaela Vais

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 pound sweet potatoes ((about 2 medium) peeled and chopped into 3 cm pieces)
2 cups fresh spinach
1/2 tbsp oil (or water (if oil-free))
1 medium onion (chopped)
3-4 garlic cloves (minced)
2- inch (5 cm) fresh ginger (minced)
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt (or less/more to taste)
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (use less if you don't like it too spicy)
1/4 tsp black pepper (or less/more to taste)
1/4 tsp ground ginger
1 1/3 cup coconut milk (canned)
1 cup passata ((tomato sauce))
One 15 oz can of chickpeas (rinsed and drained (optional))
Fresh herbs to garnish (e.g. parsley, cilantro)

Steps:

  • Check the recipe notes for the Instant Pot instructions and to watch the video!
  • If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
  • Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
  • Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
  • Next, add the passata, the sweet potato chunks, and the coconut milk.
  • Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
  • Finally, stir in the spinach and let simmer until wilted.
  • Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
  • Serve over rice of choice or with naan bread. Enjoy warm!

Nutrition Facts : Calories 283 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 16 g, Fiber 5.4 g, Sugar 11.6 g, ServingSize 1 serving

VEGAN SWEET POTATO CHICKPEA CURRY



Vegan Sweet Potato Chickpea Curry image

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Steps:

  • Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
  • Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

COCONUT, CHICKPEA & SPINACH CURRY



Coconut, chickpea & spinach curry image

This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

300g basmati rice
2 tbsp oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, crushed
1 tsp turmeric , plus a pinch
2 tsp ground cumin
1 tbsp garam masala
½-1 tsp hot chilli powder
2 x 400g cans coconut milk
2 x 400g cans chickpeas , drained and rinsed
4 cloves
½ cinnamon stick
200g frozen spinach
1-2 tbsp tamarind or a squeeze of lime
toasted dessicated coconut , to serve (optional)

Steps:

  • Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
  • Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
  • Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
  • About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium

SWEET POTATO, COCONUT AND SPINACH CURRY



SWEET POTATO, COCONUT AND SPINACH CURRY image

A lovely spiced curry for when you fancy some comfort food! I used a mild curry powder so, depending how hot you like it, adjust accordingly.

Provided by Madam_mims

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a wide heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder and turmeric and fast fry with the lid off until it begins to stick to the bottom.
  • In batches, stir in the spinach, adding the ground almonds and chilli. When the spinach is all in the pot and begins to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
  • Keep it at an active simmer, stirring from time to time, for about 20 minutes until the potatoes are cooked. Take the lid off and let the curry reduce down to a thicker consistency (NB - only if the sauce looks like it needs it!)
  • Finish the curry by stirring in the lime juice and adjust seasoning to taste.

SPINACH AND SWEET POTATO CURRY (NO COCONUT MILK) RECIPE - (3.1/5)



Spinach and Sweet Potato Curry (No Coconut Milk) Recipe - (3.1/5) image

Provided by ShannonB

Number Of Ingredients 8

285 ml / 1/2 pint vegetable stock
700 g / 1 lb 10 oz sweet potatoes, peeled and cut into bite-sized pieces
1 onion, peeled halved and thinly sliced
225 g / 8 oz baby spinach
2 garlic cloves, minced
1 red chilli, deseeded and thinly sliced
1 tbsp mild or medium curry powder
4 ripe plum tomatoes, chopped

Steps:

  • Place stock in a large saucepan. Add sweet potatoes and onions. Bring to the boil, reduce the heat, cover and cook for 4-5 minutes. Add remaining ingredients. Stir well and cook over a medium heat for 10 minutes or until potatoes are tender. Season well and serve hot with rice and nonfat plain yogurt.

SWEET POTATO AND SPINACH CURRY



Sweet Potato and Spinach Curry image

Everyone loves a curry and they will love you more when you serve them this filling dish. Best served with Naan bread or chapattis

Provided by PinkCherryBlossom

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

500 g sweet potatoes, peeled and chunked
3 tablespoons vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
1 teaspoon turmeric
1 large red chili pepper, deseeded and chopped
400 ml coconut milk
250 g Baby Spinach, washed
1 tablespoon curry paste (you choice of strength)

Steps:

  • Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
  • Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
  • Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
  • Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.

Nutrition Facts : Calories 436.6, Fat 32.5, SaturatedFat 20.6, Sodium 134.7, Carbohydrate 35.6, Fiber 6.4, Sugar 7.3, Protein 6.7

VEGAN CHICKPEA CURRY WITHOUT COCONUT MILK



Vegan Chickpea Curry without Coconut Milk image

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

Provided by ssuthers

Categories     World Cuisine Recipes     African

Time 50m

Yield 4

Number Of Ingredients 11

2 (15 ounce) cans chickpeas
1 tablespoon baking soda
1 tablespoon vegetable oil
1 onion, finely chopped
1 teaspoon ginger-garlic paste
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon garam masala
1 (14.5 ounce) can diced tomatoes
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
  • Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
  • Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.6 g, Fat 6 g, Fiber 12.2 g, Protein 13.6 g, SaturatedFat 0.8 g, Sodium 1970.3 mg, Sugar 5.8 g

EASY POTATO AND SPINACH CURRY



Easy Potato and Spinach Curry image

This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.

Provided by Andtototoo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs potatoes, peeled and diced
1/4 cup oil
2 teaspoons black mustard seeds
1 teaspoon cumin seed
1 -2 teaspoon minced garlic
10 ounces chopped spinach
1/2 teaspoon turmeric
1 -1 1/2 teaspoon cayenne powder
2 teaspoons salt
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
2 teaspoons lemon juice

Steps:

  • Steam or boil the potatoes in salted water until very tender.
  • Drain and set aside.
  • In a large dutch oven put the oil, mustard seeds, and cumin seeds.
  • Heat over high heat until the mustard seeds have popped for a few seconds.
  • Quickly stir in the garlic.
  • Reduce heat to medium.
  • Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
  • If the spinach is still half frozen, that doesn't matter, just add it anyway.
  • Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
  • When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
  • Turn off heat and sprinkle with lemon juice.
  • Gentle stir.
  • Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6

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2022-05-05 Simple Prawn, Mushroom and Spinach Curry Fab Food 4 All. onions, rapeseed oil, coconut milk, prawns, medium curry powder and 5 more.
From yummly.com


CHICKPEA & SPINACH CURRY (ONE POT, VEGAN, 30 MINUTES ... - VEGGIE …
2021-11-02 To make this Chickpea & Spinach Curry, first, in a medium saucepan, add 2 tablespoons vegetable broth over medium heat. Add the minced garlic and onions, stir, and cook until onions are soft and translucent, about 5-6 minutes, stirring occasionally. 2. Add Additional Ingredients and simmer. Add the minced ginger and stir.
From veggiechick.com


COCONUT CURRY WITH SWEET POTATO, SPINACH, AND CHICKPEAS
2014-01-29 Inspired by Danielle Walker’s Coconut curry with shrimp. 1 540mL can chickpeas, rinsed and drained 2 small (or 1 large) sweet potatoes, peeled and diced (I didn’t bother to peel mine) 2 medium sized carrots, peeled and diced 1 onion, chopped 2 garlic cloves, minced 1 398mL can coconut milk 1 Tbsp red curry paste 2 cups baby spinach 1-2 tsp ...
From cityline.tv


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