1. Cook the sweet potato in boiling water for 10 minutes, drain and set aside. 2. Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes. 3. Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes. 4. Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout. ---------------------------------------------------------------------------
Nutrition
Ingredients
