Sweet Potato and Spinach Curry

We have some sweet potatoes left-over from last weekend and a half bag of spinach, so to ensure they don't go to waste, I thought we would have a weeknight curry. Everyone loves a good curry and this dish is extremely tasty. Why not try this simple recipe?

Ingredients: (serves 4)
500g sweet potatoes - peeled and cut into large chunks (below)
3tbs vegetable oil
1 red onion - chopped
2 garlic cloves - crushed
1tsp turmeric
1 large red chilli - deseeded and chopped
400ml coconut milk
250g baby spinach - washed
salt

Method:

• Cook the sweet potato in a large saucepan of boiling water for 8-10 minutes, then drain and put to one side.
• Heat the oil in a saucepan, add the onion, garlic and turmeric and fry over a gentle heat, stirring often for 3 minutes. Stir in the chilli  and fry for another 2 minutes.
• Add the coconut milk, stir well, then simmer for 3-4 minutes util the coconut milk has thickened slightly. 
• Stir in the cooked sweet potatoes and a dash of salt, then cook the curry 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. 
• Serve with naan bread or chapattis.