Mushroom & Spinach Masala with Sweet Potato

SuperValu The Happy Pear Mushroom Spinach Masala SuperValu The Happy Pear Mushroom Spinach Masala

The dynamic duo of Steve and David Flynn of the Happy Pear share their favourite midweek meals, packed with clever veggie tips and so full of flavour that you might even fool the odd carnivore.

4 people 40 minutes 20 minutes


  • 400 g Butter Beans
  • 1 tbsp Cumin Seeds
  • 2 cloves Garlic
  • 1 - Lime juice of half only
  • 150 g Mushrooms
  • 1 pinch Pepper
  • 0.5 - Red Chilli
  • 2 - Red Onions
  • 1 pinch Salt
  • 50 g SuperValu Baby Spinach
  • 1 - SuperValu Fresh Ginger a thumb sized piece
  • 2 tbsp SuperValu Oil
  • 500 g Sweet Potatoes (about 2 medium ones)

For the Masala Spices:

  • 400 ml Coconut Milk
  • 1 tbsp Curry Powder
  • 0.5 tsp Ground Black Pepper
  • 1 tbsp Ground Turmeric
  • 1 tbsp Maple Syrup
  • 0.5 tsp Salt
  • 1 tbsp Soy Sauce or tamari
  • 0.5 tsp SuperValu Smoked Paprika

To Serve:

  • 1 handfull Almond Flakes
  • 2 tbsp Coconut Yogurt or your preferred yogurt
  • 4 portions Quinoa or brown rice
  • 1 pinch SuperValu Chilli Flakes


1. Preheat the oven to 200°C/gas mark 6. Chop the sweet potato into bite-sized pieces, leaving the skin on if it’s clean and blemish free. Dice the red onions and chop the mushrooms into bite-sized pieces. Peel and finely chop the garlic, ginger and chilli. Drain and rinse the butter beans.

2. Put the sweet potatoes on a baking tray. Drizzle with 1 tablespoon of oil, season with a pinch of salt and toss to coat. Roast in the oven for 20 minutes, until tender. Meanwhile, mix together all the masala spice ingredients and set aside. Heat the remaining tablespoon of oil in a large non-stick frying pan. Add the onions, mushrooms, garlic, ginger, chilli and cumin seeds and fry, stirring regularly, for about 4 minutes, until the onions start to brown.

3. Add the masala spices and bring to a simmer. Continue to cook for 3 to 5 minutes to cook out the spices, stirring
occasionally. Add the butter beans and roasted sweet potatoes. Bring to the boil, then reduce the heat to low and stir in the baby spinach. Squeeze in the lime juice and season to taste with salt and pepper and maybe even some chilli flakes if you think it needs it.

4. Serve with quinoa or brown basmati rice along with the yogurt, almonds, chilli flakes and fresh coriander leaves.

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