Vegetarian

Sweet Potato and Spinach Curry

20 mins

Sweet Potato and Spinach Curry

Ingredients

  • ¼ tsp vegetable oil
  • ¼ white onion, peeled and diced
  • 160g sweet potato, peeled and diced
  • 25g korma curry paste
  • 80ml reduced-fat tinned coconut milk
  • 80ml vegetable stock
  • 120g frozen spinach
  • 80g peas
  • salt and pepper

For the yoghurt

  • 30g fat-free yoghurt, greek or natural
  • 15g protein powder, vanilla
  • 40g blueberries, fresh or frozen

Method

Heat the oil in a saucepan over a medium to high heat. Fry the onion for a few minutes before adding in the sweet potato.

Stir in the curry paste, coconut milk and the stock. Pop a lid on the pan and simmer over a low heat for 10 minutes, until the sweet potato is nearly tender. Add in the spinach and peas. Cook for a few more minutes until the potato is tender and the spinach and peas are hot. Season to taste and serve.

For your yoghurt, stir the protein powder into the yoghurt until smooth. Scatter over the blueberries.

Tips

The curry will keep in a flask well if you wanted to have it warm on the go.