Coconut, Sweet Potato and Savoy Saag Style Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve, peel and chop the onion into small pieces. Cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and tomato. Season with salt and pepper. Fry until softened, 6-8 mins, stirring occasionally.

Add the garlic and Kashmiri style spice mix to the veg. Fry for 1 min. 

Crumble in the creamed coconut. Add the water for the sauce (see pantry for amount) and vegetable stock paste. Stir well to combine. 

Bring to the boil, stir in the savoy cabbage, then simmer until the sauce has thickened slightly, 4-5 mins.

Whilst the curry is simmering, in a small bowl, combine the green chutney and yoghurt. Set aside.

Once the sauce has thickened and the sweet potato has roasted, stir it into the curry along with the mango chutney.