Posted on September 19, 2017 by Jenny Cromack
It’s getting to that time of year isn’t it? The dark nights are drawing in, it’s getting a bit chilly and you want something to warm you up when you get home from a long day at work. Here is the perfect recipe for you, a 20 minute quick curry recipe.
Without further ado, here is my 20 minute quick curry recipe, or as I like to call it ‘curry in a hurry!’
Ingredients – Serves 2 people
- 150ml vegetable stock
- 1 large sweet potato – cut into 2cm cubes
- 150g fresh spinach
- 10 cherry tomatoes, halved
- handful button mushrooms, sliced
- 1 heaped tsp of medium curry powder
- 1tsp garlic
- 2tsp ginger
- 1 small onion
To be honest, you could use any vegetables you like. I also cooked some chicken separately for my hubby and some tofu for myself for added protein.
How To
- Place the sweet potato in a steamer and steam until soft (not too soft otherwise they will go mushy in the curry)
- Whilst the sweet potato is cooking, start making the curry
- Place a small amount of coconut oil in a pan and melt, add the onion and cook until soft, then add the garlic and ginger.
- Once the ginger, garlic and onion are cooked add the curry powder and cook for a few minutes until everything is coated.
- Add the sweet potatoes, mushrooms, veg stock and tomatoes and cook for 5 minutes.
- Add the spinach and cook for a further 10 minutes until the spinach is wilted.
You can cook the curry for longer if you prefer to let the flavours absorb more.
I love recipes like this, quick and easy but still really tasty and healthy. As with many of our recipes, you can bulk make this and use for lunches or evening meals later in the week.