Sweet Potato & Spinach Masala
Our Sweet Potato and Spinach Masala combine our house blend masala and homemade coconut milk. We couldn’t find the perfect masala blend so we made it ourselves! This recipe is mild yet layered to intrigue young taste buds.
The story behind the recipe
In my mid-twenties, I backpacked around Kerala with no map and no mission. I just went for it and one of the meals I had, again and again, was this masala. It only felt right to hero it in this recipe and make it just how I remember it.
By the way, you can literally serve this as a side for the whole family as we’ve used whole chickpeas in this recipe.
Cooked Wholegrain Brown Rice (23%), Cooked Chickpeas (20%), Vegetable Stock (19%) (Water*, leek, parsnip, carrot, mushroom, turmeric, herbs and spices), Sweet potato (11%), Coconut Milk (10%) (Water*, Coconut Cream), Onions (9%), Spinach (7%), Garlic, Coriander Leaves, Garam Masala (Cumin Seed, Cardomom, Cinnamon, Coriander Seed, Clove, Nutmeg, Black Pepper), Ginger. Ground Tumeric (*non-organic)
We make our stock from scratch. It’s filled with veg, spices and herbs, then boiled and strained to make, (in our minds), the perfect stock.
Sweet Potato is highly nutritious, as well as providing well balanced calorific content
Brown rice is more common than white in Kerala, which is why we use it, plus there’s more fibre because it hasn’t had the husk removed.
Chickpeas are a great source of protein and the main source in this plant-based recipe.
We searched high and low, east and west to find the perfect coconut milk for this curry. Nothing out there was good enough for us so we decided to blend our very own coconut milk at our factory in Wales.
|Typical Values||per 100g|
|—of which saturates||1.6g|
|—of which sugars||2.2g|