Try this quick spinach and sweet potato curry recipe with Quorn Mince, onion, baby spinach, mango, ginger and sweet potato topped with fresh coriander. Ready in just 15 minutes, it's a tasty mid-week dinner idea.
1 piece of root ginger, approximately 4cm x 2cm, grated
1 small sweet potato, peeled and thinly sliced
150ml tomato passata
300ml hot vegetable stock
100g baby spinach leaves, washed and ready to use
125g mango, cut into chunks, (Pre-sliced available in most supermarkets)
1 bunch of fresh coriander leaves, finely chopped
1 small bunch of fresh mint, finely chopped
Pre-heat the oil in a large frying pan and cook the dry spices for 1-2 minutes. Add the grated onion, ginger and sweet potato. Cook for a further 3 minutes
Stir in the tomato passata and stock and bring to the boil. Cover and cook for 2 minutes then stir in the Quorn Mince. Cover and cook for 6 minutes, stirring occasionally. Add the spinach and mango and cook for a further 2 minutes
Season to taste, stir in the fresh coriander and mint
Serve with mini poppadums.
Did you know? Sweet potatoes are a great source of fibre and contain lots of vitamins and minerals including vitamin C. Just 80g of sweet potato also counts towards your 5-A-DAY (unlike normal potatoes!). How about keeping the skin on this time to saves on the peeling and increase your fibre intake!