Spinach and Sweet Potato Curry

Free on Green

Serves -4

Ready In - 33 minutes

Ingredients

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

Method

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.