Try this quick spinach and sweet potato curry recipe with Quorn meat free Grounds, onion, baby spinach, mango, ginger and sweet potato topped with fresh cilantro. Ready in just 15 minutes!
1 medium onion, grated or minced for quicker cooking
1 tbs. fresh ginger, minced
1 small sweet potato, peeled and thinly sliced
3/4 cup strained unsalted tomatoes or canned crushed tomaotes
1 1/4 cup hot vegetable broth
3 cups (3 1/2 oz) fresh spinach leaves, washed and ready to use
3/4 cup mango, peeled and diced
2 tbs. fresh cilantro leaves, chopped
1 tbs. fresh mint leaves, chopped
Method
Heat the oil in a large skillet and cook the spices for 1-2 minutes. Add the grated onion, ginger and sweet potato. Cook for additional 3 minutes.
Stir in the tomato and vegtable broth and bring to the boil. Cover and cook for 2 minutes then stir in the Quorn Meatless Grounds. Cover and cook for 6 minutes, stirring occasionally. Add the spinach and mango and cook for a further 2 minutes.
Season to taste, stir in the freh coriander and mint.
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