Sweet potato, coconut and spinach curry with tarka dahl

This curry can be made successfully with ordinary potatoes and chard instead of spinach. It would not be such a pretty colour BUT is worth trying: very tasty and more economical.The dahl is an optional extra, worth making in large quantities because leftovers can be adapted into delicious soup!

The sweet potato version freezes surprisingly well, though once it is defrosted you may need add something with a bit of “bite” like fresh green beans.

For 4-6 people. At least 60 minutes cooking time.

Start with the dahl:

• 4T vegetable oil
• 12 garlic cloves, chopped
• 1 ½ T of either seed spices e.g. mustard, cumin, coriander, fennel
• or punch phoran [5 spice mix]
  6 cardamom pods – split and scoop out the seeds
• 375g dried split peas

Fry garlic and seeds in oil till golden brown; add peas and roll them in the garlicky oil; add 1 ¼ litre water and bring to boil. Skim, cover and simmer for 45 -60 mins. You may need more water; you will need to add salt at the end.

While dahl simmers, make the curry:

• 4T vegetable oil
• 2 white onions, chopped
• 800g sweet potatoes [or waxy ordinary pots]
• 1T curry powder
• [plus ?2t punch phoran]
• 1t turmeric
• 500g spinach [or chard, leaves only]
• 50g ground almonds
• 2 green chillies, thickly sliced
• 400g tin coconut milk
• juice of half a lime

1. Soften onion in oil, c 5 mins. Add potato chunks, curry powder and other spices. Fast fry till mixture starts to stick.

2. In 2 batches, stir in spinach, ground rice and chillies.

3. When spinach has collapsed, add coconut milk.

4. Simmer for [at least] 20-30 mins with lid on until potatoes are cooked. Remove lid and allow to reduce for 10 mins or so – or set aside to be reheated at your convenience.

5. Adjust seasoning and stir in lime juice.

Optional: add chopped fresh coriander.