This recipe makes for a healthy twist on a curry house classic. You don’t have to roast the potatoes first but that crispy buttery texture is probably one of life’s greatest pleasures.

Cooking time: 5 mins prep, 25 mins cooking, (30 mins total).

To wash up: 1 knife and board, 1 baking tray, 1 large pan (with lid).


  •       1 knob of butter
  •       1 scattering of cumin seeds
  •       4 garlic cloves, crushed
  •       2 sweet potatoes, diced
  •       1 glug of oil
  •       1 red onion, thinly sliced
  •       2 tbsp curry paste
  •       1 550g bag of spinach


  1. Pre-heat the oven to gas mark 6 (200’C).
  2. Toss the diced sweet potatoes with the butter, cumin and garlic in a baking tray. Pop in the oven for 20 mins.
  3. Once the potatoes have crisped up, remove from the oven and set aside.
  4. Fry the onion in a glug of oil and after a few mins stir in the curry paste.
  5. Pour the sweet potatoes and garlic into the pan and stir until evenly coated.
  6. Take it off the heat, add in the spinach, give it all a good stir and pop the lid on to steam.
  7. Give it another good toss and serve up.

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