Spinach & Sweet Potato Curry

Spice up your week-night meals with this quick and tasty veggie/vegan curry. It’s simple to make but packed full of flavour and our Tomato and Chilli Couscous is the perfect accompaniment.


Heat the oil in a sauté pan over a medium heat. Add the onions and cook for 5-6 minutes until soft but not coloured. Add the garlic, ginger and sliced chilli and cook for 2-3 minutes. Add the turmeric, ground cumin and coriander and stir. Stir in the tomato puree and cook for 2 minutes. Add the passata and 150ml of water and bring to the boil.

Add the diced sweet potato to the pan and stir to coat in the sauce. Season with salt and pepper and stir through the honey.  Bring to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender. Add the spinach to the pan and stir until melted and heated through.

Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains.

Serve the curry on top of a bed of couscous and scatter with coriander.



  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 1 clove garlic, minced or grated
  • 1 cm ginger, grated
  • 1 red chilli, deseeded and sliced
  • 1 tsp turmeric powder
  • 1 ½ tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp tomato puree
  • 100ml tomato passata
  • 250g sweet potato, cut into 1cm cubes
  • salt and freshly ground black pepper
  • 1 tsp honey (or maple syrup if vegan)
  • 3 cubes frozen spinach
  • 1 packet Ainsley Harriott Tomato and Chilli Couscous
  • 1 tbsp roughly chopped coriander