Rosie used a pumpkin in her recipe but I opted instead for sweet potato, to give the curry a bit more substance so we could just have it almost like a one pot dish instead of with rice.
This is a great recipe for when you're low on food as a lot of things can be found in the cupboard or can be bought relatively cheaply!
Obviously, as usual, this is Rosie's recipe, so I'm not claiming in any way it's my own!
Serves 2 people.
2 sweet potatoes
1 large onion
2 garlic cloves
1 red chilli
2 tablespoons olive oil.
1 teaspoon hot curry powder (I used medium)
1 teaspoon cayenne pepper
2 x 400g tins of chopped tomatoes
3 generous tablespoons of crunchy peanut butter
A few handfuls of spinach.
A generous pinch of white granulated sugar.
Cooking the curry:
First, cut up the sweet potato into small pieces, sort of half the size of a potato wedge.
Slice the onion, garlic and chilli finely. Making sure to peel the onion and garlic and remove the seeds from the chilli. Open the tins of chopped tomatoes.
Warm the olive oil in a large saucepan on a low heat. When the oil is hot, add the sweet potato and onion. Let them sweat and then add the finely chopped garlic and chilli. Mix it around and let it cook for a few minutes.
Measure out the curry powder and cayenne pepper. Coat the vegetables with them and sweat away for a few minutes. Add the 2 tins of chopped tomatoes. Place the saucepan lid on top and let it simmer on a medium heat for 15 minutes, or until the sweet potato is cooked. Stir from time to time so there is no sticking to the bottom of the pan.
Skin a ladle of the sauce off the top of the pan and place in a measuring jug along with the peanut butter. Blend this together with a fork and then return the whole sauce to the pan and mix with the curry. Then add a few handfuls of spinach and the sugar. Add some water if it needs loosening. Replace the lid of the pan for a further 3 to 5 minutes to let the spinach wilt. Shower with black pepper.
Enjoy! Thanks again Rosie!
Love FF x