SATAY SWEET POTATO CURRY
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SPINACH, SWEET POTATO & LENTIL DHAL
A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
- Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
SWEET POTATO AND SPINACH CURRY
Everyone loves a curry and they will love you more when you serve them this filling dish. Best served with Naan bread or chapattis
Provided by PinkCherryBlossom
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
- Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
- Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
- Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
Nutrition Facts : Calories 436.6, Fat 32.5, SaturatedFat 20.6, Sodium 134.7, Carbohydrate 35.6, Fiber 6.4, Sugar 7.3, Protein 6.7
SPINACH AND HALLOUMI GOZLEME
Gozleme is a traditional Turkish street food. Any number of fillings can be used such as pan-fried mushrooms with chevre cheese, Nutella®, and bananas or sauteed apple slices with caramel.
Provided by Deborah McCracken Wells
Categories Turkish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Place yogurt in a large bowl and stir in salt. Gradually add flour, a few tablespoons at a time, until you have a stiff dough. Turn dough out onto a floured work surface and knead with your hands until soft and slightly tacky. Place the dough in a lightly floured bowl, cover with a clean tea towel, and allow to stand for at least 30 minutes.
- Meanwhile, warm a frying pan over medium heat. Add a drizzle of oil, then add spinach, garlic, salt, and pepper. Cook and stir, about 5 minutes. Take off of the heat and allow to cool, about 10 minutes. Stir in halloumi, scallions, and Italian seasoning.
- Divide the dough into 4 equal balls. Roll out each ball into a 10- to 12-inch circle on a floured surface. Place some spinach filling on one side of each circle and fold the dough over. Seal the edges with a fork.
- Heat a large frying pan over medium-low heat. Combine melted butter and 1 tablespoon oil in a bowl, and brush onto both sides of the gozleme. Cook each gozleme in the hot pan until golden, 3 to 5 minutes per side.
- Cut each gozleme into 4 slices and finish with several squeezes of lemon juice.
Nutrition Facts : Calories 724.2 calories, Carbohydrate 80.1 g, Cholesterol 73 mg, Fat 32.6 g, Fiber 5.5 g, Protein 30 g, SaturatedFat 16.1 g, Sodium 2043.7 mg, Sugar 3.9 g
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