- 3 tbsp coconut oil
- 1 tsp cumin seeds
- 2 onions
- 4 cloves of garlic
- 1 tsp garam masala
- ½ tsp curry powder
- 1 tsp turmeric
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp garlic salt
- 1 tin coconut milk
- 1 tin chopped tomatoes
- 400ml water
- 3 cardamom pods
- 3 small sweet potatoes peeled and chopped in to 1cm chunks
- 2 baking potatoes peeled and chopped in to 2cm chunks
- 1 tbsp tomato puree
- 1 ½ tbsp dandelion honey/agave syrup
- ½ tsp salt
- Frozen spinach, I used 6 pieces
- Heat the oil in a pan and add in the cumin seeds, onion and garlic. Sauté on a medium heat until they are starting to go translucent.
- Add in all of the ground spices and fry off for a minute or two to release the flavour.
- Add in the coconut milk, tomatoes, water, potatoes, tomato puree, dandelion honey and salt.
- Stir well.
- Pop on a lid and cook on a low heat for 45 minutes until the sweet potato has turned almost to mush and the baking potato is soft but not mushy! (You don’t want a bowl of curried mash potato!)
- Add in the spinach and cook for a further 5 minutes.
- Serve with rice!
Tips and Cheats
My dearest friend Alison cooked this for me and my children and there were empty plates. I have honestly craved it ever since! The children even ask for it! It helps that my son is Popeye and loves spinach and curry. This isn’t a spicy dish more flavourful but if you wanted heat by all means add in some cayenne pepper to suit or even some fresh chili. I like to make homemade flat breads with this dish and serve it with nice fluffy rice. It is great the next day to and freezes well. If you do not have frozen spinach you can add in a small bag of fresh spinach (I much prefer this!). Enjoy!