There are so many ways to cook curry with endless flavour combinations and spice levels to be enjoyed. But with so many complicated recipes to get your head around, it’s easier said than done to make the dish at home.
Matt Webster, founder of Seasoned Pioneers, has the perfect recipe for those seeking some tasty Indian cuisine.
Speaking exclusively to Express.co.uk, Matt said: “Many people assume currys have to be complicated, however, this one-pot curry recipe shows how easy it is to create a dish full of flavour in the comfort of your home.
“Why not experiment with different flavours 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.”
Method
Making this curry couldn’t be easier in a few simple steps – five to be exact.
First, prepare all of the vegetables by finely slicing the onion and cutting the peeled sweet potatoes into chunks.
Take a large frying pan with some oil or butter and fry the onions for eight minutes or until they are very soft and buttery.
Stir in the curry powder and fry for a further two minutes, then gently pour in the coconut milk.
Add the chopped sweet potatoes and cook for 10 minutes or until just tender.
Finally, stir through the spinach until just wilted )try to avoid overcooking it). Serve the curry hot from the pan with warmed naan bread or steamed rice.
