Sweet potato, spinach and coconut curry

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 10
Servings 4
Time 20 min

Ingredients

  • 4
    sweet potatoes
  • 15
    ml
    lemon juice
  • 15
    ml
    peanut oil
  • 2
    red onions, sliced
  • 2
    cloves garlic, crushed
  • 1
    chilli, seeded and finely chopped
  • 50
    ml
    cumin and coriander paste
  • 2
    ml
    ground turmeric
  • 400
    ml
    coconut milk
  • 250
    g
    baby spinach leaves, washed
 

Method

45 min
 
Boil sweet potatoes in their skins with the lemon juice for 30 minutes until they are just tender. When slightly cooled, peel and cut into chunks. Heat oil and fry onions, garlic and chilli for 5 minutes, stirring continuously, until the onions are transparent. Add sweet potatoes to the pan, along with the cumin and coriander paste, turmeric and coconut milk. Stir well. Bring to the boil, then add the baby spinach leaves and cook for 5 minutes until just soft. Serve immediately. Serves 4.
 

 

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