Ingredients
1 lb of sweet potatoes, peeled and cut into chunks
3 tbsp of oil
1 red onion chopped
2 garlic cloves crushed
1 tsp of tumeric
1 large chilli, deseeded and chopped
14 fl oz (400ml) of coconut milk
8oz (250ml) of spinach
salt
Preparation
Cook sweet potato in large saucepan of boiling water for 8 minutes. Drain and put aside Heat oil in saucepan, add onion, garlic and tumeric and fry over a gentle heat for 3 minutes stirring often. Add chilli and cook for another 3 minutes. Add the coconut milk, stir well then simmer for 4 minutes until coconut milk has thickened slightly. Stir in the cooked sweet potato and dash of salt and cook for 4 minutes. Stir in spinach, cover pan and simmer for 3 minutes or until spinnach has wilted.
