Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
Sift flour and a pinch of salt into
nch cubes, peel sweet potato and cut also into 1 inch
ntil very tender.
Drain and set aside.
In a
thouroughly pat dry chicken thighs and cut into bite sized pieces,
Heat 2 tablespoons oil and add the onion, curry paste and the potato.
Stir until potato starts to brown, about 5 minutes.
Add the stock and bring to a rapid boil.
Add the chicken and the spinach.
Reduce the heat and simmer, covered, for 7 minutes.
Season with salt and fresh lime juice.
add the spices and stir well. Once
ater to a boil,cook spinach over high heat for 2
Saute the onion, garlic, and peppers over medium high heat until the onion is golden.
Add the carrots, celery, sweet potato, and spices. Cook until the potato is tender.
Turn down the heat, add the lentils and 2 cups water.
Once the lentils are soft, add the diced tomatoes. Cover and simmer over medium low heat until the lentils are mostly broken down. It might be necessary to add more water if it looks dry.
Add the spinach and peas, cook until hot.
Serve with warm bread.
br>Toss the onion, sweet potato and oil in a large baking
auce, combine garlic, spinach, herbs, lemon zest and 1 tsp salt in
he turmeric, fennel, coriander and chili powder with 3 tbsp
l the dried spices and white vinegar and toss through.
Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
Dress with some lemon juice and olive oil.
Garnish with a dollop of yogurt and pine nuts.
Heat oil in pan.
Add onion and garlic, cook until onion is soft.
Add potato and spices, cook another 2 minutes.
Add tomatoes and water, bring to boil.
Simmer for 20 minutes, stirring occasionally.
When potato is tender, add peas. Cook until peas are hot.
Stir yogurt and parsley or mint together in a separate bowl.
Serve curry over rice with a dollop of cooling yogurt.
minute.
Add sweet potato and cook over moderate heat, stirring
e potatoes into a saucepan and fill with enough water to
Potato and Cauliflower Layer -- In a large
hop seeded chilies and one whole chili. To make curry paste, blend
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.