Vegetable Recipes - Sweet Potato and Spinach Curry Recipe

Ingredients

Serve 4

• 500 g/1 Lb sweet potatoes, peeled and cut into large chunks

• 3 tablespoons groundnut oil

• 1 red onion, chopped

• 2 garlic cloves, crushed

• 1 teaspoon shrimp paste

• 1 teaspoon turmeric

• 1 large red chili, deseeded and chopped

• 425 ml/14fl oz coconut milk

• 250 g/8 oz young leaf spinach

• salt

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Method:

1. Cook the sweet potato chunks in a saucepan of salted boiling water for 8-10 minutes or until tender. Drain and set aside.

2. Heat the oil in a saucepan, add the onion, garlic, shrimp paste and turmeric, and fry over a gentle heat for 3 minutes, stirring frequently.

3. Stir in the chopped red chili and fry for a further 2 minutes. Add the coconut milk, stir to mix, and simmer for 3-4 minutes until the coconut milk has thickened slightly.

4. Stir in the sweet potatoes, add salt to taste, and cook for 4 minutes. Stir in the spinach, cover the pan and simmer gently for 2-3 minutes or until the spinach has wilted and the curry has heated through.

5. Taste and adjust the seasoning if necessary and serve immediately.