Week 1 Day 5: Bombay sweet potatoes with spinach

Day 5... (pictures coming soon)

I was very tempted to make a sweet potato and spinach dhal with these ingredients, but I thought this would be a lighter take on the same flavours… and you can use the mixture to stuff into pitta breads with the addition of yoghurt and mango chutney.

 

Ingredients:

2 Sweet potatoes

½ a pack of spinach

1 red onion, finely chopped

1 garlic clove, finely chopped

1 tsp cumin seeds

Small handful of coriander, stalks finely chopped

Olive oil

Pinch of salt

1-2 wholemeal pitta breads

Mango chutney

Natural yoghurt
 

 Method:

·Peel the potatoes and chop into large cubes (about 2cm/2cm).

·Drop the chopped potatoes into a pan of salted water, bring to the boil and cook until they start to soften (not until fully cooked).

·Fry the onions and, once soft, add the potatoes and cumin seeds.

·Continue to fry and, once the sweet potatoes have begun to crisp up on the outside, add the garlic and chopped coriander stalks.

·Once all is cooked through, add the spinach and continue to cook until the spinach is wilted.

·Serve topped with the coriander leaves, mango chutney and natural yoghurt... or use the mixture and accompaniments to fill pitta breads.