Sweet potato, spinach and coconut curry

Name: Sweet potato, spinach and coconut curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 sweet potatoes; 15.00 ml lemon juice; 15.00 ml peanut oil; 2.00 red onions sliced; 2.00 garlic cloves, crushed; 1.00 fresh chillies deseeded and finely chopped; 50.00 ml cumin and coriander paste; 2.00 ml turmeric ground; 400.00 ml coconut milk; 250.00 g spinach

4 servings Prep: 20 mins, Cooking: 45 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

4.00	sweet potatoes
15.00 ml	lemon juice
15.00 ml	peanut oil
2.00	red onions — sliced
2.00	garlic — cloves, crushed
1.00	fresh chillies — deseeded and finely chopped
50.00 ml	cumin — and coriander paste
2.00 ml	turmeric — ground
400.00 ml	coconut milk
250.00 g	spinach

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Method:

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.