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Sweet Potato, Spinach and Cannellini Bean (serves 4)

I love curries. This one is both healthy and filling. You could use chickpeas instead of cannellini beans. I served it with quinoa instead of rice.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – quite finely chopped
1/2 tsp. each of cumin, curry powder and garam masala
1 tbsp. Patak’s Original Hot Concentrated Curry Paste (extra spicy cumin and chili sauce base)
2 medium sweet potatoes – peeled and cut into smallish cubes
1 x 13.5 oz. can of cannellini beans
10 oz. baby spinach
2 cups veg. or chicken broth

Heat oil in a cast iron casserole dish/Dutch oven and when nice and hot add the onion and let brown and soften before adding the spices and curry paste. Let cook for a minute or two and can smell the curry flavors.
Add the sweet potato, beans, spinach and broth. Bring to a boil then simmer for 10 or so until sweet potato is soft and the spinach is wilted and cooked.

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