Spinach and peas curry cream with sweet potato

Spinach and peas curry cream with sweet potato and fried green rice

If you are bored of the usual creams, try this curried spinach and peas cream with sweet potato and fried green rice, you will love it!

This is the recipe that I have prepared for you live on the account of Thermomix Spain Instagram on Thursday, April 30 at 20:30. It was exciting to be able to participate in this round of direct organized by Thermomix during the confinement. A great initiative to learn and share with cooks from all over the world.

This cream of spinach and peas curry with sweet potato, apart from having many vitamins and fiber, you can make a complete dish for a dinner, for example, if you then add a poached egg, or some spiced chickpeas, which will provide the protein to be a complete dish.

I like to use the Thermomix because, as you know, it cooks hot and then purees phenomenally, leaving an ideal texture in the creams. In addition, while I cook the cream, I use the Varoma, or tray that is placed on top and takes advantage of the steam from cooking to steam other foods, in this case, sweet potato or pumpkin. If you do not have it, use a casserole and then pass it through a blender or with the turmix.

INGREDIENTS:

• 300 gr of fresh spinach
• 150 gr of frozen peas
• 1 carrot
• Half a spring onion
• 1 medium potato
• 400 ml water, or vegetable or chicken stock
• 50 to 100 ml coconut milk
• 2 teaspoons of coffee curry
• 1 teaspoon of coffee of turmeric
• 1/2 teaspoon of coffee salt
• 1/2 sweet potato or a piece of pumpkin
• Virgin olive oil
• Optional toppings: fried green rice, seeds, seeds, poppy seeds, spiced chickpeas

STEP BY STEP RECIPE:

1. The first step to prepare this cream of spinach and peas curry with sweet potato, is to remove the first layer of the spring onion and stem, split in two and chop it in the Thermomix, 3/4 seconds at speed 5. We help us with a spatula to lower the remains that have been left on the walls of the glass, add a little less than half a cup of olive oil and let poach 7 minutes, Varoma speed spoon.
2. Meanwhile peel the carrot and potato and the sweet potato or pumpkin and cut them into pieces. After 7 minutes, add the peas, the curcuma and curry and let it fry for another 3 minutes, spoon speed. If you like it a little spicy add only a teaspoon of curry and if you like it very spicy 3 or more, but to me with 2, it seems to me the perfect point, but that already depends on each taste!
3. We put the spinach in the glass, we will have to crush them a little because they are very bulky. Add the water or broth, salt, carrot and potato and program 15 minutes at speed 2 and Varoma temperature.
4. Place the Varoma container on the lid, and put the sweet potato or pumpkin pieces with a little salt and pepper and close with the lid. I am going to use them to cut them into cubes and put them on top of our cream to give it a different texture and to replace the classic croutons or fried bread. Optionally, I can also put an egg on top of the cream. To do this, put a drizzle of olive oil in a small bowl, crack the egg, season with salt and pepper and put the bowl in the Varoma tray next to the sweet potato, for 6/7 minutes or until you see that the egg white has set.
5. We can also take advantage of the middle tray, to cook at the same time some hake fillets or the fish that you like or have at hand with a little salt and pepper, a drizzle of oil and some herbs. The cooking time in this case will depend on the thickness and type of fish.
6. While it is finished we can prepare a topping such as a fried green rice that will give it a great crunchy touch! To do this, heat sunflower oil in a pan and when it is very hot, add a handful of green rice. You will see how quickly it inflates, it is only a matter of a few seconds. Remove it with a skimmer and place it on a plate with absorbent paper. Add a little bit of salt and if you want, a little bit of curry. This rice I have obtained it in the stores that there are in bulk.
7. Once the 15 minutes are up, blend the cream by increasing the speed gradually to maximum for half a minute. Add 50 ml of coconut milk, and beat again. To , test the texture and if it is too thick, add a little more coconut milk until you get the texture you like. Beat one more minute at maximum speed to make it creamier and silkier. A note: instead of coconut milk you can also use milk, the type of milk you want, whole or skim milk or any vegetable milk.
8. Pour the cream in a bowl or deep plate, and put on top the toppings that you like the most. In the photo I have put sunflower seeds, poppy seeds and spiced chickpeas whose recipe for how to make them can be found here. if you click here.

And now we are ready with our curried spinach and peas cream with sweet potato and fried green rice, with or without egg and with or without spiced chickpeas.

I remind you that on my instagram, @cocinayviajes you will find video recipes, my gastronomic recommendations for travel, restaurants and products and very tasty sweepstakes!

With all my love,