Super Charged Cauli, Sweet Potato and Spinach Curry

Prep and cooking time: 40 mins

Super charged with protein, vitamins, iron and fibre this curry doesn’t disappoint. Full of flavour, energy and all-round goodness. Perfect for any occasion and easy to put together.

Ingredients

• 2 tbsp Olive oil
• 1 chopped onion
• 2 crushed garlic cloves
• 1 small red chilli
• 1 tbsp curry powder (you choose the heat)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• ½ tsp ground cinnamon
• 1 tsp dried thyme
• 1 tsp dried coriander
• 1 small cauliflower
• 1 large sweet potato
• 1 tin cannellini beans
• 1 tin chopped tomatoes
• 200ml water
• 125g frozen peas
• 200g fresh spinach
• ½ lemon
• 2 tbsp Greek yoghurt

To serve – wholegrain rice

Method

• Heat the olive oil in a large pan, add the chopped onions and fry for 5 minutes.
• Add in the garlic and chopped chilli and fry for a further minute.
• Add in the curry powder, cumin, ground coriander, paprika, turmeric, cinnamon and thyme and fry for a minute.
• Next, add in the chopped-up cauliflower and sweet potato – cover in the paste.
• Stir in the chopped tomatoes, water and cannellini beans. Bring to the boil, cover and simmer gently for 20 minutes.
• Add the frozen peas, lemon juice and dried coriander and stir well. Season with salt and pepper to taste. Cook for 2-3 minutes.
• Add in the spinach gradually and stir in well.
• Once the spinach has wilted finally add in the Greek yoghurt, stir well and serve with your favourite wholegrain rice.

 

Enjoy!

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Happy Running, Happy Cooking

Alex

AC Running and Fitness.