Sweet Potato and Spinach Curry with Rice

A mild, creamy coconut curry with sweet potato chunks and wilted spinach, served with fluffy basmati rice.

SHOPPING LIST

• sweet potato800g
• spinach200g
• onion1
• garlic clove2
• ginger20g
• mild curry powder2 tbsp
• coconut milk400ml
• vegetable stock cube1
• basmati rice300g
• olive oil1 tbsp
• salt1 tsp

METHOD

1. 1Peel and chop the sweet potato into 2cm cubes.
2. 2Finely chop the onion, garlic, and ginger.
3. 3Heat the oil in a large pan and soften the onion for 3 minutes.
4. 4Add the garlic, ginger, and curry powder, and cook for 1 minute.
5. 5Stir in the sweet potato, coconut milk, stock cube, and 200ml water, then simmer for 15 minutes until the sweet potato is tender.
6. 6Add the spinach and stir until wilted, then season with salt.
7. 7Boil the basmati rice according to pack instructions, then drain and serve with the curry.

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