Winter 2023Sweet potato, coconut and spinach curry with quinoa

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals last year.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for a sweet potato, coconut and spinach curry to serve four people.

This recipe is a great crowd pleaser as it’s so versatile. It’s suitable for many people with dietary requirements as quinoa is naturally gluten-free and also uses no animal ingredients, making it ideal for vegans and vegetarians too.

Don’t worry if the spinach looks like a lot, it will reduce significantly when it wilts.

Garnish with some freshly chopped coriander, or alternatively use some pea shoots like we did. We also added some tenderstem broccoli.

Ingredients

• 2 large sweet potatoes
• 1 bag spinach
• 1 white onion
• 1 tsp vegetable oil
• 2 tins coconut milk
• 1 clove of garlic, crushed
• A bunch of coriander or a few pea shoots
• 2 tsp madras curry powder
• Salt and pepper
• A packet of pre-cooked quinoa

1. Peel and wash the sweet potatoes and dice into 1 inch cubes.
2. Cut the onion into 1 inch cubes.
3. Heat the oil in a large saucepan and then cook the onion and sweet potato cubes, the crushed garlic and the curry powder and cook down until the onion and potato are tender.
4. Add the coconut milk and spinach and bring to the boil and then simmer for 8-10 minutes while the liquid thickens naturally.
5. Once the curry sauce has thickened, turn off the heat, put a lid on the pan and leave it to one side to keep warm while you prepare the quinoa.
6. Warm the quinoa to packet instructions.
7. Place the quinoa in a cup and tip out to create a dome and then add the curry. Garnish with some freshly chopped coriander, and eat!