2 medium sweet potatoes, peeled and chopped
1 large onion, finely diced
200ml (1/2 a tin) coconut milk
2 garlic cloves, finely diced or crushed
2 large tomatoes, chopped
1 tsp turmeric
1 tsp cumin
1 tsp dried coriander
1 tsp garam masala powder
½ tsp chilli powder or more (according to taste)
3 large handfuls of fresh spinach, finely chopped
½ tsp olive or flaxseed oil
1. Heat the oil in a large frying pan or a saucepan, then add the garlic and onion. Sweat for a few minutes until soft. Now add the spices and stir for a couple of minutes. In the meantime, boil the sweet potatoes in a separate pan for 3-4 minutes until just tender.
2. Add the tomatoes, coconut milk, and sweet potatoes to the onions and spices and stir well. Reduce heat and simmer for around 15 minutes – add the spinach just before serving.
3. Serve with brown rice, or alone for a lighter meal.