Sweet Potato and Spinach Coconut Curry

Ingredients

• 700 g sweet potatoes
• 150 g fresh spinach
• 400 ml coconut milk
• 1 white onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tbsp mild curry powder
• 1 tsp ground turmeric
• 2 tbsp rapeseed oil
• 300 g basmati rice

Method

1. 1

   Peel and chop the sweet potatoes into 2 cm chunks. Cook the basmati rice according to packet instructions.

2. 2

   Heat the oil in a large pan, finely dice the onion and fry for 6 minutes until softened. Add the minced garlic, grated ginger, curry powder and turmeric and cook for 2 minutes.

3. 3

   Add the sweet potato chunks and stir to coat in the spiced mixture. Pour in the coconut milk and 150 ml water.

4. 4

   Bring to the boil, then reduce the heat and simmer uncovered for 20 minutes until the sweet potato is tender and the sauce has thickened.

5. 5

   Stir in the fresh spinach and cook for 2 minutes until wilted. Season generously with salt.

6. 6

   Serve over basmati rice.