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Sweet potato and spinach korma (Ve)

Image of Sweet-potato-and-spinach-curry.JPG for Sweet potato and spinach korma (Ve)

Whip up this creamy yet vegan korma packed with sweet potato goodness and a delicious blend of spices.

SERVES 6 Ready in 60 minutes


  • 1 tbsp Co-op vegetable oil
  • 1 large onion, thickly sliced
  • 2 garlic cloves, crushed
  • 180g jar Co-op korma curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can Co-op light coconut milk
  • 500g sweet potatoes, peeled and diced
  • 3 tbsp Co-op smooth peanut butter
  • 400g can Co-op chick peas, drained and rinsed
  • 3 x 125g packs Co-op British baby spinach
  • 3 tbsp Co-op desiccated coconut
  • Co-op plain naans, to serve


  1. Heat the oil in a large lidded pan and cook the onion over a medium heat for a few minutes to soften.
  2. Add the garlic, curry paste and spices, then cook for 1 minute until fragrant.
  3. Pour in the coconut milk, then fill the can with water and add that to the pan, along with the sweet potato.
  4. Bring the liquid just to the boil.
  5. Put the peanut butter in a small bowl and spoon over 2-3 tbsp of the hot coconut milk mixture, whisking in, until it’s runny.
  6. Pour into the pan and stir in, mixing well.
  7. Bring back up to the boil, then turn down the heat, cover and simmer for 25–30 mins, until the sweet potato is tender.
  8. Stir the chick peas, spinach and desiccated coconut into the curry and heat through.
  9. Season, then serve with the naan breads.

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