Sweet Potato, Spinach, Butterbean & Coconut Milk Curry

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curry
Today is the first day of October.   Appropriately, I woke up with a swollen throat and a nose full of snot!  Lovely.   When I looked outside it was dark, dreary and dull, everything covered in mist and drizzle.  So this is the beginning of our lovely Autumn/Winter season in Ireland!   But despite the whinging, I do love the changing of the seasons.   I have fully accepted that summer is gone and the sunshine is not coming back, so I am looking at the positives like wrapping up in scarves, autumn nature walks, buying new boots, and my favourite holiday coming up, Halloween!   On the food front, there is the positive of eating a lot of satisfying comfort food like this curry!
While researching this article I learnt something new.  I had always heard of lima beans on tv and in films, but never knew what they were, turns out they are what we call butter beans over here, so I have been eating these mysterious lima beans all along!   Nutritionally, among many others, the main benefits of this recipe are the following – the butter beans add fibre and protein, the sweet potato adds beta carotene / vitamin A and antioxidants, and the spinach adds vitamin K, vitamin A, maganese, folate, magnesium and iron.  I served this with brown basmati rice and ate it snuggled up in blankets with my cat and a good book.  Autumn is not so bad!!

INGREDEINTS:

  • 500g sweet potato (this is roughly about 1 medium to large potato), par boiled
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 1 large red chili, chopped (I keep the seeds in for extra heat)
  • 400ml coconut milk
  • 250g baby spinach
  • 400g can butter beans
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1/2 tsp ground corriander
  • 1/2 tsp garam masala

Dry fry the cumin and mustard seeds in a saucepan until the seeds are popping, make sure to shake them frequently and keep the heat low so that they do not burn.  Remove them from the pan and put to one side.  Fry the onion, garlic and turmeric over a gentle heat, stirring often until onions become translucent.  Stir in the chilli and fry for another minute or two.  Add the coconut milk, cumin seeds, mustard seeds, and garam masala.  Stir well and simmer for 5 minutes until the coconut milk thickens slightly.  Stir in the par boiled sweet potatoes and drained butter beans, and season with salt and pepper.  Simmer for another few minutes and then add the spinach.  It may seem like a lot of leaves, but they will wilt down eventually.  Simmer with the lid on until the leaves are wilted and the flavours have developed.

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