Sweet potato, spinach and bean curry (Slimming World friendly)

This curry came out of me needing to use up some sweet potatoes and thought would make a curry, I would have usually used chickpeas but didn't have any in so used a can of mixed beans in water but any canned beans or pulses would be good in this.

It's a great one pot dinner and economical too, It serves four generously or six if served with rice. As always make it as hot or mild as you like which is the great thing about making your own curries. I like a medium curry but my husband likes it hotter so he just adds some hot sauce like Tabasco to his, Most curry powders are free just check if not sure.


Sweet potato, spinach and bean curry

4 sweet potatoes (peeled and cut into chunks)
1 large onion (peeled and chopped)
2 cloves garlic (crushed)
2 tsp grated fresh ginger (I use frozen)
2 tbsp curry powder
2 pints veg stock (from a cube is fine)
1 can mixed beans (canned in water and drained)
1 tin chopped tomatoes
1 bag baby spinach (or 4-5 pieces of frozen leaf spinach)
low calorie spray oil
1 tsp each of salt and pepper


Place a large saucepan over a low heat spray well with the spray oil and add the onions and cook for 5-10 minutes until soft and slightly coloured. Add the garlic, ginger and curry powder and cook for a few more minutes you might need to add a splash of water to stop it sticking. Add the stock, tomatoes and sweet potatoes and stir well. Bring to a simmer and cook for 30 minutes then add the beans and spinach and continue to cook until the sauce has reduced and the potatoes are soft stirring occasionally. Taste to see if you need any more salt or pepper.


serves 4-6 depending what you serve it with and is syn free