Sweet Potato, Tomato and Spinach Tamarind Curry



This curry is packed with spice, heat and sweet and sour goodness that comes from the tamarind and tomatoes. This is a drier style curry which coats the veg in a spicey tomato base, although you can add coconut milk if you prefer a creamier alternative. Use all parts of the coriander to reduce any waste, the stalks are great for the curry paste and the leaves to garnish. This recipe serves 4 to go on the side of rice.


Serves 4


INGREDIENTS


For the Tamarind Curry Paste:

6 garlic cloves

1-2 whole red chillies, deseeded

5cm fresh ginger, skin removed

100g tamarind paste

1 tbsp tomato puree

Coriander stalks, save leaves to garnish


700g sweet potato, about 2 chopped into 2cm cubes

2 red onion, finely sliced

350g cherry vine tomatoes, sliced in quarters

1 ½ tsp ground cumin

1 tsp turmeric powder

1 tsp ground coriander

1 tsp smoked paprika

2 tsp palm or caster sugar

2x 400g can chopped tomatoes

100g baby spinach, roughly chopped


Coriander leaves, to garnish

Coconut yoghurt, optional to serve

1 lime, zest and juice


METHOD


  1. Heat the oven to 200C/180C fan. Place the sweet potato in a roasting tray with a drizzle of oil and salt. Roast for 20 minutes in the oven until just cooked through and tender.

  2. Either finely chop or blitz the paste ingredients in a food processor until you have a smooth paste.

  3. Meanwhile, heat 1 tbsp oil in a deep frying pan and cook the sliced onion and cherry tomatoes until soft and the tomatoes are releasing their juices.

  4. Add the dried spices and toast for 1 minutes until fragrant.

  5. Add the tamarind curry paste to the pan, turn the heat up and fry for 2 minutes, stirring all together to coat.

  6. Add the sugar and canned tomatoes to the pan. Simmer for 10-15 minutes, squashing the tomatoes down to allow the juices to release.

  7. After 10 minutes, the curry should have reduced down to a thick, chunky sauce. Add a little water if it seems too dry. Taste to season with salt and pepper.

  8. Add the baby spinach and gently wilt down in the heat of the curry.

  9. When the sweet potatoes are cooked, add to the pan and stir to coat in all the spices. Serve with a generous garnish of coriander leaves, the lime zest and juice and a side of coconut yoghurt.

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