Sweet potato, spinach and mango curry recipe

I am absolutely a sucker for a curry – we probably eat them at least once a week because they’re so versatile, so tasty and you can pretty much throw in any ingredients you have in your fridge. I also think that people hear ‘curry’ and imagine sweating over a stove for hours and hours, adding all sorts of ingredients that they’ve never heard of or used before, and this just isn’t the case.

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This veggie curry is ready in just 40 minutes, making it the perfect mid-week meal that all the family will love. If you’d prefer not to have a vegetarian curry, chicken or prawns go really well with the sweet potato and mango, so feel free to try that out.

I love a sweet curry, and this one hits the spot for me perfectly. I was always adding a teaspoon of mango chutney to the top of my curries so I thought, why not add actual mango in for that extra boost. Mango isn’t hugely sweet, not as much as an apple, and has a much subtler flavour, which is why I love it so much. It helps to reduce the bitterness of the tomatoes and spices as well.

When adding mango to a curry, I prefer to buy the mango fingers that are pre-sliced. I find that it’s hard to get a lot of flesh off a full mango and throw most of it away, so the small packs of sliced mango fingers that you usually get in a meal deal are perfect for this curry recipe.

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 4 people

The best veggie curry: sweet potato, mango & spinach

Ingredients

The beauty of a curry is that you can swap out or add any ingredients depending what you have at home, so don’t feel like you have to stick directly to my guide. You could add chickpeas, carrots, peppers or any other vegetables.

• 200g sweet potato, peeled and chopped into 2cm cubes
• 1tbsp oil (I use olive oil)
• 1 onion
• 1tsp ground ginger
• 2 cloves of garlic
• 1/2 tsp lemongrass paste
• 1/2 tsp hot chilli powder
• 1 tsp tumeric
• 1 tsp cumin
• 1/2 tsp coriander
• Pinch of cinnamon
• 1 pack of already sliced mango (usually around 125-140g)
• 100g spinach
• 150ml vegetable stock
• 1 tin of coconut milk
• 1tsp mango chutney

Method

Step 1:

Preheat your oven to around 200 degrees (fan 180/gas mark 6). Put the sweet potato cubes onto a roasting tray and roast for 10 minutes. Put to one side when done.

Step 2:

While the sweet potato cubes are in the oven, chop your onion and mango. Fry the onion in the olive oil on a medium to low heat for a few minutes, just until it starts to sweat and go soft.

Step 3:

Add the garlic to the pan, as well as the spices (ginger, tumeric, cumin, coriander, cinnamon, chilli powder) and the lemongrass paste. Fry for a couple of minutes.

Step 4:

Add the mango and roasted sweet potato cubes to the onion and spices, stirring well.

Step 5:

Add the spinach and then pour over the hot vegetable stock and the coconut milk. Stir it and then put the lid on the pan for the steam to wilt the spinach. When it comes to the boil, reduce the heat and allow it to simmer.

Step 6:

Now you can cook the rice and any other accompaniments you wish to add. We always have onion bhajis and naan bread with our curry, so if you’re like us, put these in the oven now too.

Step 7:

Add a teaspoon of mango chutney into the curry and stir well. Serve it with the rice and any extras, putting some fresh coriander on top if you like it.

Step 8:

Go back for seconds because it’s that nice.

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Interested in more vegetarian recipes? Find them all in my veggie category!