Sweet Potato Saag Curry

Another of my favourite meals at the moment is Sweet Potato and Spinach curry, very simple to make on a one or two ring burner, it provides a quick and healthy dinner.

Ingredients

Sweet Potatoes
Spinach Leaves
Onion
Garlic
Light olive oil
Curry Powder
Rice

The Curry

Slice the onion and garlic and fry in a little oil until soft and caramelised, if it starts to burn add a drop of water to the pan.

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Add some curry powder (a few teaspoons per person) and a little more water and simmer for a while.

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Dice the sweet potatoes into 1cm cubes and add to the pan, mixing them in to cover them in the curry sauce paste.

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Top the water up to maybe half or three quarters of the way up the sweet potato and bring to the boil.

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Turn down to a simmer and place the lid on, this will boil the potatoes in the water and steam those on top – you can experiment with how much water to add to balance the boiling / steaming of the potatoes to how thick you like your curry sauce. Less water equals a thicker sauce.

The cooking will take somewhere between 10 and 20 minutes, turn the curry occasionally scooping the potatoes from the bottom of the pan to the top, they are cooked when you can easily push a knife through them.

At this point start piling spinach leaves into the space at the top of the pan, replace the lid and let them wilt in the steam.

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As each batch wilts down, stir them in and add another handful to the top and repeat.

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The Rice

For speed and taste use white basmati, 80g per person. I always rinse with running water first and then add to a pan of boiling water.

In about 8 to 10 minutes the rice will be soft and fluffy and can be drained and then rinsed with boiling water.

Carrot Curry Recipe

One of my favourite meals at the moment is carrot curry, simple to make at home or camping, on a one or two ring burner, it provides a quick and healthy dinner.

Ingredients

Carrots
Onion
Garlic
Curry Powder
Rice

The cooking doesn’t take long so you can either prepare everything up front, or if you are cooking on a one ring burner then prepare each step as the former is cooking.

The Curry Sauce

Chop / dice the onion and garlic and fry until soft and caramelised.

To make this more of a Katsu curry add sliced ginger, soy sauce (1 tbsp) and honey (1 tsp)

Add a little water and curry powder (a couple of teaspoons per person) and simmer for a while.

Take off the heat and put to one side, optionally blend to a paste if you have a blender available.

The Rice

For speed and taste use white basmati, 80g per person. I always rinse with running water first and then add to a pan of boiling water.

In about 8 to 10 minutes the rice will be soft and fluffy and can be drained and then rinsed with boiling water.

For the camping version I forgo the after rinse but still rinse a little before cooking.

The Carrots

Slice the carrots and place in a large covered pan

Add a centimetre or so of water and place on a high heat

Stir through occasionally, the carrots should steam in 5 to 10 minutes

You can add variety by adding other veg into the steamer at the same time, perhaps sweet potatoes, asparagus or broccoli as you prefer.

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There’s a lot of different ways you can experiment with this recipe, everything is open to substitution ie completely replace carrots with sweet potato to make a sweet potato curry. Use mild or medium or stronger curry powder or paste to change the flavour. If you have more time you can add the vegetables to the curry sauce, add more water and boil them in the sauce instead of steaming them separately. Go wild and see what different combinations you can come up with.