Ingredients:
- 1tsp ground cumin
- 1/2tsp cayenne powder
- 1tsp round turmeric
- 1/2 tsp ground ginger
- small sprinkle dried chilli flakes
- 1 1/2tsp garam masala
- 2-3 cloves fresh garlic, crushed or finley chopped
- 4 tins tomatoes
- 300ml creme fraiche
- 1kg sweet potatos
- 100g chestnut mushrooms
- 2-3 big handfuls baby spinach leaves
- Olive oil
- Basmati or pilau rice - aprox 75g per person.
Method:
- In a large pan, put all the spices and set aside for later.
- Peel sweet potato and cut into bite size chunks. Boil until tender, but not soft.
- Slice mushrooms and set to the side.
- Add a good glug of oil to the spices and stir well to make a runny paste. Heat on a low to med heat until just starts to sizzle and no more.
- Add drained sweet potato to the warmed paste and then add the mushrooms too. Stir really well and add the tinned tomatoes.
- Leave to simmer for 5 mins while you put the rice on to cook.
- One the rice is on, chop the baby spinach into shreds and add to the curry, but don't stir in yet.
- Once the rice is half done, stir in the spinach and leave to simmer.
- Just as the rice is finishing, add the creme fraiche to the curry and stir well until melted through. Turn to lowest heat and leave while you serve the rice.
- Add your curry to the plate and serve with nanns and papadoms.
