Dale Pinnock’s Sweet Potato & Spinach Curry


The thought of cooking a curry from scratch probably scares many of us, but it’s really rather easy once you get into it and understand the flavour combinations of the different spices.

• 1 tablespoon olive oil
• 2 red onions, thinly sliced
• 2 large garlic cloves, finely chopped
• 1 teaspoon ginger, freshly grated
• 2 green chillies, thinly sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black mustard seeds
• 1 heaped teaspoon turmeric
• 800g sweet potatoes, diced into 3 cm chunks, skins left on
• 375ml vegetable stock
• 150g spinach, coarsely chopped
• large handful fresh coriander leaves, coarsely torn
• 1 tablespoon flaked almonds, toasted
• sea salt

1 Heat the olive oil in a large pan over a medium heat, add the onions, garlic, ginger and chillies, and cook for 4–5 minutes, or until softened.
2 Add all the spices and stir until they become fragrant.
3 Add the sweet potato and stock and simmer for about 15–20 minutes, or until the sweet potato is soft.
Next, add the spinach leaves and season with salt. Once the spinach has wilted, sprinkle with the coriander and flaked almonds and serve immediately. It’s great with wilted greens, or even a salad.

Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef


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