Winter vegetables are still around and, in an attempt to cut back on eating meat, last week I made a sweet potato and spinach curry with a few added extras.


1 x large shallot

Cooking oil

1 x large sweet potato

2 x large potatoes

2 x tbsp of Patak’s Balti curry paste

1 x 200 ml carton of Passata

1 x small carton of coconut milk

1 x small tin of whole baby mushrooms

1 x large bag of spinach

1 x tbsp medium curry powder

1 x tsp powdered ginger

1 x tsp ground cumin

1 x tsp ground coriander



  • Roughly chop the shallot and begin to sauté
  • Peel and chop the sweet potato and potatoes into mouth-sized pieces, add to the pan
  • Once everything starts to brown, add the curry paste and give it all a good stir
  • Add the Passata, coconut milk and mushrooms plus a small glass of water. Bring to the boil then turn down the heat and cover. Cook for as long as it takes!
  • Approximately half an hour before the end of the cooking time, add the spinach and re-cover


  • I also added a chopped pepper and some Swiss Chard (stalks removed).
  • You could add chick peas too. You can literally add anything you fancy!
  • I like the added spices but it’s optional.
  • Best eaten the day after cooking.
  • And don’t forget to have a baguette ready to mop up all the sauce.

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