1 tbsp sunflower oil
1 red onion, chopped
1 clove garlic, crushed
2 level tbsp curry paste
600g sweet potato (peeled weight), cubed
400g can reduced-fat coconut milk
1. Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is soft and starting to turn golden – about 5 mins. Add the garlic and curry paste and cook for another 1 min, stirring.
2. Add the sweet potato and coconut milk, plus 100ml water. Bring to the boil, cover and simmer for 15mins, until the sweet potato is tender.
3. Stir the spinach into the mixture until it wilts.
Serve with basmati rice.