There are countless ways to cook curry, with endless flavor combinations and spice levels to explore. But navigating complicated recipes can be daunting. Thankfully, Matt Webster, founder of Seasoned Pioneers, has a simple and delicious one-pot curry recipe for those craving tasty Indian cuisine.
“Many people assume curries have to be complicated, however, this one-pot curry recipe shows how easy it is to create a dish full of flavor in the comfort of your home,” Matt said, speaking exclusively to Express.co.uk. “Why not experiment with different flavors and add extra ingredients such as peppers, or even chicken if you’re a meat lover? If stored correctly, this recipe can be kept in the fridge for up to one week – making it the perfect meal prep recipe for those busy households.”
Matt recommended serving the dish with hot naan bread, but rice also works well.
Spinach and Potato Curry Recipe
Ingredients:
* One tbsp vegetable oil
* One large onion, finely sliced
* Two to three tsp of Madras curry powder
* Two large sweet potatoes, cut into chunks
* 400g tin coconut milk
* 200g spinach, washed and roughly chopped
* Four warmed naan bread (to serve)
Method:
Making this curry is incredibly easy, with just five simple steps:
1. Begin by preparing the vegetables. Finely slice the onion and cut the peeled sweet potatoes into chunks.
2. Heat a large frying pan with some oil or butter and sauté the onions for eight minutes or until they are soft and buttery.
3. Stir in the curry powder and fry for another two minutes.
4. Gently pour in the coconut milk, add the chopped sweet potatoes, and cook for 10 minutes or until just tender.
5. Finally, stir in the spinach until just wilted, being careful not to overcook it.
Serve the curry hot from the pan with warmed naan bread or steamed rice. Enjoy!
