This is a delicious vegetarian dish made with a very lazy little shortcut. Before we get going, let me introduce you to the Pataks Paste Pots in Tikka Masala:
Of course you can make a curry base from scratch, but if you’re pushed for time, these are delicious little shortcuts. I’m sure there’s more than this one, only my family doesn’t like any other curry, so this is the one I buy.
The recipe for this curry is a modification of one I found on the BBC Good Food website – I tweaked it to suit the tastes of the people I cook for, and it’s really delicious. It’s vegetarian, it’s warming and it only takes 30 minutes to make, including prep time.
It serves 4 to 6 people, depending on how hungry or greedy you are! I get six portions out of mine.
You will need:
- One large white onion
- 500g frozen sweet potato chunks
- One Patak’s Tikka Masala Paste Pot
- One 400g can chopped tomatoes
- One 400g can chick peas, drained
- 200g baby spinach
- 3 heaped tablespoons creme fraiche
You will also need:
- A large pan with a lid – a frying pan with a lid works best for this rather than a saucepan.
- Chop the onion and fry in a little olive oil until soft.
- Add the frozen sweet potato chunks and stir around until they are coated in oil.
- Add the Patak’s Paste Pot and stir. It will at this point look like you’ve poured mud into the pot, but don’t worry!
- Add the chopped tomatoes. Once you’ve added them, fill the can with cold water and pour that into the pot – stir well after the tomatoes and water have been added.
- Drain the chick peas and add them to the pot.
- Bring the pot to a simmer and put the lid on.
- Simmer for 20 minutes, or until the sweet potato is tender.
- Remove the lid of the pot and add the spinach.
- Stir the spinach in until it has wilted into the curry – you might want to put the lid back on to trap steam and make this step go a little quicker.
- Add the creme fraiche. You may want to add a little more if you like an even milder curry.
- If desired, simmer the sauce for a couple of minutes until it has thickened and reduced to your liking.
- Serve with naan bread or rice – or both!
As always let me know if you like this recipe if you try it! It’s great on a chilly evening. If you’re after a good naan bread, and you’re in the UK, you can’t beat Tesco’s own brand naan bread. It really is the best one I’ve found. We get the packs of six small naans – that means one each, and two to fight over!
This curry will keep for up to three days in the fridge in an airtight container, and can also be frozen for up to a month, so it’s a great make-ahead meal and good to take into the office for lunch (if you have access to a microwave in your office). To reheat, defrost it first if frozen, then zap it on High for two minutes. Or, if you’re at home, heat it gently in a pan on the stove top. Serve with those spare naan breads.