Page 13 - Real Rochdale Issue 20 Winter 2023

Chef David Hayden and Sweet potato, coconut and

wife Rachael run
spinach curry with quinoa
The Gallows in Milnrow.

They were winners of
Come Dine with Me: The

Professionals last year. 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

David, who has catered for premiership footballers, TV stars ingredients, making it ideal for vegans and vegetarians too.
and other celebs, shares his recipe for a sweet potato,

coconut and spinach curry to serve four people. Don’t worry if the spinach looks like a lot, it will reduce

significantly when it wilts.

Ingredients 1. Peel and wash the sweet potatoes and Garnish with some freshly chopped coriander, or alternatively
dice into 1 inch cubes. use some pea shoots like we did. We also added some
• 2 large sweet potatoes
• 1 bag spinach 2. Cut the onion into 1 inch cubes. tenderstem broccoli.
• 1 white onion 3. Heat the oil in a large saucepan and
• 1 tsp vegetable oil then cook the onion and sweet
• 2 tins coconut milk potato cubes, the crushed garlic and

• 1 clove of garlic, crushed the curry powder and cook down
• A bunch of coriander or a until the onion and potato are tender.
few pea shoots
• 2 tsp madras curry 4. Add the coconut milk and spinach and
bring to the boil and then
powder simmer for 8-10 minutes while the
• Salt and pepper liquid thickens naturally.
• A packet of pre-cooked
quinoa 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!

REAL ROCHDALE - WINTER 2023 12 13 REAL ROCHDALE - WINTER 2023