Before we start … just to set the record straight …. I am not a hot domestic goddess… but I do like cooking and always … well usually… actually sometimes – eat healthily!
I have a Grade A at ‘O’ Level in Food and Nutrition from circa 1975 (if that means anything at all to anybody …. it probably doesn’t)…. but that’s by-the-by.
On a wet and miserable Wednesday afternoon, I thought that I might try something a little bit different. A cookery blog (with a few photos of course 🙂 !)
Today’s food blog extravaganza will be ….
Sweet Potato, Chick Pea and Spinach Curry (with rice)
This is low in fat, saturated fat, salt and sugar…. win-win!
And yes…. you have probably sussed out that I am a veggie (and have been one since 2001 thank you to the Foot and Mouth outbreak in Great Britain)….. don’t give up on the recipe though it will be nice (honest)!
And I suppose if you are meat eater you could proabably add meat (but I don’t know what that would do to the “low in fat, saturated fat, salt and sugar claim”.)
It ‘must’ be nice because it’s from the British Heart Foundation Healthy recipes
What I NEVER do is follow a recipe to the letter (because where is the fun in that?) – so I have adapted it slightly.
It’s a practice run – because I have some friends coming over to dinner next week…. and it’s never good to practice a new recipe on the night is it – I’d probably end up ordering a take away!
“Practice makes perfect” – so here we go….
Ingredients (enough for 2-3 people)
3/4 mug of long grain rice (washed thoroughly with cold water) and 1.5 mugs of cold water to cook
1 sweet potato (about 250g/9oz total/unprepared weight), peeled and cut into small chunks
2 teaspoons Olive oil
1 small red onion, chopped
1 clove garlic, crushed
1 fresh red chilli, seeded and finely chopped (it’s the seeds that are the really hot bit… so I always leave a few in 🙂 )
1cm (1/2in) piece fresh root ginger, peeled and finely chopped
1 teaspoon medium or hot curry powder, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
227g (8oz) can chopped tomatoes
100ml (3 1/2fl oz) vegetable stock
215g (7 1/2oz) can chick peas, rinsed and drained
115g (4oz) frozen spinach (which you need to boil pe instructions on the packet)
1 tablespoon chopped fresh coriander
After about 15 minutes of chopping it should look something like this – this obviously took me longer because I took a few photos along the way 🙂 :-
- Wash the long grain rice thoroughly until the water runs clear. Pop it in a pan and then add twice the amount of water. Bring to the boil, then simmer until all the water has been absorbed by the rice. Turn the heat off and allow to continue to cook in its own heat. This takes about 30-40 minutes. Make sure the rice doesn’t stick to the pan but don’t keep stirring the rice otherwise it will be a big globby mess.
- Cook sweet potato chunks in a pan of boiling water for about 7 minutes or until tender. Drain well; set aside.
- Boil the frozen spinach per the instructions on the packet.
- Heat olive oil in a non-stick saucepan; add onion and cook gently for about 5 minutes or until softened. Add garlic, chilli and ginger; cook gently for 3 minutes, stirring occasionally. Stir in ground spices; cook gently for 1 minute, stirring.
- Stir in tomatoes, stock, chick peas and sweet potato chunks. Bring to the boil; reduce heat and simmer for 5 minutes, stirring occasionally. Stir in the pre-cooked spinach, cover and cook gently for 2-3 minutes. Stir in chopped coriander (if using); serve with cooked hot rice.
There… that was easy wasn’t it!
All you have to do now is tidy up the complete mess of a kitchen that you have created and eat the delicious results of the fruits of your labour! Not necessarily in that order…
p.s Serve with wine 🙂