This Gluten Free Creamy Vegetable Curry is my ‘go-to’ mid week meal when I am in a rush and craving something warm and satisfying. The curry paste is really mild and the sweetness of the potatoes go so well together. I’ve also made this using red curry paste which turned out amazingly well too. For a heartier version, add cooked diced chicken as well.
- 1 Cup Basmati Rice
- 1 Tablespoon Vegetable Oil
- 1 Garlic Clove, peeled and crushed
- 5 Tablespoons Tikka Masala or Butter Chicken Curry Paste (mild paste)
- 1 400ml Can light Coconut Milk
- 1 Gluten Free Vegetable Stock Cube
- 150ml Water
- 3 Large Sweet Potatoes, peeled and diced in larger chunks
- 160g Bag Spinach, washed and thick stems removed
Cook rice according to the packet instructions. Meanwhile, heat the oil in a large pan, stir in the garlic and curry paste and fry, stirring continually for two minutes.
Add the coconut milk and water, then crumble the stock cube over the entire mixture. Mix well until stock cube is dissolved. (alternatively you can dissolve the stock cube in 150ml of boiling water as well). Add sweet potatoes and bring to a boil.
Cover, reduce heat and let simmer for about 15 minutes or until the potatoes are just tender. Add spinach and cover, letting stand for about one minute. This is just enough time for the spinach to wilt.
Remove from heat and finish with chopped cilantro (optional) and a squeeze of lime juice if desired. Serve with rice. This curry can be frozen (without spinach) easily and reheated later for a quick and easy lunch or dinner. Just add the spinach when reheating.