Sweet Potato and Spinach Madras Curry
Ingredients
- 500g sweet potatoes, peeled and chopped
- half bag spinach
- 4 tbsp madras curry paste
- 5 cloves garlic, peeled and minced
- 1/2 cup full fat coconut milk
- 1 cup chopped tomatoes
- rice, to serve
- salt, pepper to taste
Optional
- coriander to top
- 2 tbs cashew butter
- 1 onion, diced
Preparation
Heat coconut oil or vegetable broth in a saucepan or skillet, then add garlic and onion.
Fry both for around 3 minutes, then add sweet potatoes and cook for about 2 minutes more.
Add chopped tomatoes, coconut milk, madras curry paste, and optional cashew butter.
Bring to a simmer and cook for about 15 minutes, or until sweet potato is tender.
Add spinach in the last 5 minutes of cooking.
Season with salt and pepper and top with optional coriander.
Cook rice according to package instructions.