Sorry for not posting in a while, I’ve just moved back up to Lancaster for the start of term and my internet’s been down (I’m typing this from my university library)! It’s insane how much I rely on it, and how much I’m missing blogging so far this term – I arrived on Sunday night after spending many hours on the snowy motorway (I took a few cool pictures of the motorway with my new camera) after going to a cookery class! My Dad got me a voucher for a cake making class for Christmas and we used it on the way back to university, which was so much fun – I won’t provide recipes because we made four different cakes and it would take such a long time, but they are all vegan, so if you’re really intrigued email me at email@example.com and I’ll send you them. I will, however, attach some photos because they were all so beautiful and very yummy too!
Anyway, the curry I decided to make sprung from my lack of freezer space and need to use up some food before I did a big Sainsburys shop for next week, and I still had some coconut milk that I had frozen from last term, and I thought that a sweet potato, spinach and coconut curry would be a really nice way to get back into the swing of university food and blogging! It’s been such a horrible weather day today, and this is a real healthy comfort, so I hope you enjoy it!
I will reply to comments and emails at uni, so it might take me a day or two, but my internet should be up and running by the end of the week….
Oil to fry
Half a small onion
One medium sweet potato
200ml of coconut milk
Half a teaspoon each of cinnamon and cayenne pepper
A pinch each of powdered ginger, cumin and coriander
One large handful of spinach
- Heat the oil in the pan and fry the onion until golden brown. Stir in the spices.
- Add the cubed sweet potato and coconut milk and simmer for 10 minutes. Finally, stir in the spinach.
- Serve with rice or naan bread.