Spinach and Sweet Potato Curry

Free on Green

Serves -4
Ready In - 33 minutes

300 ml pint vegetable stock
750g sweet potatoes peels and cut into bite sized wedges
1 onion, peeled, halved and thinly sliced
225g fresh baby spinach leaves
2 garlic cloves, peeled and thinly sliced
1 red chilli, deseeded and thinly sliced
1 tbsp medium or hot curry powder
4 ripe plum tomatos chopped
salt and freshly ground black pepper

Place the stock in a large saucepan and add the sweet potatoes and onions. Bring to the boil, reduce the heat, cover and gently cook for 4-5 minutes.

Add the spinach, garlic, chilli, curry powder and tomatoes to the saucepan, stir well and cook over a medium heat for 10 minutes or until the spinach has just wilted and the sweet potatoes are tender. Season well and serve.


Anonymous said…
this is absolutely lovely and easy to make