A deliciously diverse curry made with sweet potatoes and butter beans with ‘live’ raita…
For the curry
- 2 tbsp extra virgin olive oil
- 2 onions, finely diced
- 1 garlic clove, crushed
- 10g ginger, peeled & grated
- 1 medium-sized sweet potato, cubbed
- 400g tinned butter beans, drained & rinsed
- 400ml milk of choice
- 100g spinach
- 150g freekeh or wholegrain of choice
For the curry paste
- 2 shallots
- 1 tbsp smooth peanut butter
- 1 garlic clove, finely chopped
- ½ thumb-sized piece of ginger, peeled & grated
- 1/2 tbsp turmeric
- 1 tbsp garam masala (or curry powder)
- 1 big handful of fresh coriander
- zest of 1 lemon
for the raita
- 100g live yoghurt, or yoghurt of choice (we used Bio&Me Original Gut Loving Prebiotic Yogurt)
- 10g ginger, finely grated
- a sprinkle of chopped fresh mint leaves
- juice from 1/2 a lime
- ¼ tsp garam masala
- ¼ cucumber, grated
- Preheat the oven to 200C / 350F fan and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp extra virgin olive oil and spread out on the tray. Cook for 30-35 minutes until lightly caramelised and soft on the inside. Remove from the oven and leave to one side.
- Add 1 tbsp extra virgin olive oil to a saucepan and warm over low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft.
- Once soft, whiz all the curry paste ingredients in a blender and then add the curry paste and butterbeans to the frying pan. Cook for a few minutes before adding the milk and spinach, mix well and leave to simmer for 10-15 minutes.
- Stir through the sweet potatoes for a few minutes before serving on a bed of freekeh or your wholegrain of choice.
- To make the raita, mix all the ingredients and serve with an extra sprinkle of garam masala on top.
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