Sweet 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.
Sweet potato, coconut and spinach curry with quinoa
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
- Peel and wash the sweet potatoes and dice into 1 inch cubes.
- Cut the onion into 1 inch cubes.
- 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.
- Add the coconut milk and spinach and bring to the boil and then simmer for 8-10 minutes while the liquid thickens naturally.
- 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.
- Warm the quinoa to packet instructions.
- 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!
