A curry is always a winning recipe – especially for dinner!
- Drizzle of olive oil
- 1 large red onion, finely diced
- 3 Tbsp red curry paste (about 80g)
- 2 cloves garlic, minced
- Thumb-size piece fresh ginger, grated
- 500g sweet potatoes, peeled and cut into large cubes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 500g white button mushrooms, quartered
- 200g pack baby spinach
- Salt and pepper
- Bunch of fresh coriander, finely chopped
- Fresh lime wedges, to serve
- Wild rice, to serve
- Heat a drizzle of oil in a large saucepan over medium heat.
- Cook the onion and curry paste until the onion is soft and golden, stirring occasionally.
- Add the garlic and ginger and cook for another 2 minutes.
- Add the sweet potato, chickpeas, chopped tomatoes and coconut milk. Simmer for 15 minutes or until the sweet potatoes are tender and the sauce has thickened.
- Add the mushrooms and continue to cook for another 5-10 minutes.
- Stir in the baby spinach and taste for seasoning.
- Scatter with fresh coriander and serve with lime wedges and wild rice.
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