Sweet Potato And Spinach Curry - cooking recipe

Ingredients

500 g sweet potatoes, peeled and chunked
3 tablespoons vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
1 teaspoon turmeric
1 large red chili pepper, deseeded and chopped
400 ml coconut milk
250 g Baby Spinach, washed
1 tablespoon curry paste (you choice of strength)

Preparation

Cook the sweet potato in boiling water for 10 minutes, drain and set aside.
Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes.
Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes.
Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.