Sweet Potato And Spinach Curry

• 1 lb of sweet potatoes, peeled and cut into chunks
• 3 tbsp of oil
• 1 red onion chopped
• 2 garlic cloves crushed
• 1 tsp of tumeric
• 1 large chilli, deseeded and chopped
• 14 fl oz (400ml) of coconut milk
• 8oz (250ml) of spinach
• salt

1. Cook sweet potato in large saucepan of boiling water for 8 minutes. Drain and put aside
2. Heat oil in saucepan, add onion, garlic and tumeric and fry over a gentle heat for 3 minutes stirring often. Add chilli and cook for another 3 minutes.
3. Add the coconut milk, stir well then simmer for 4 minutes until coconut milk has thickened slightly. Stir in the cooked sweet potato and dash of salt and cook for 4 minutes.
4. Stir in spinach, cover pan and simmer for 3 minutes or until spinnach has wilted.

sweet potatoes, oil, red onion, garlic, tumeric, chilli, coconut milk, spinach, salt

Taken from www.epicurious.com/recipes/member/views/sweet-potato-and-spinach-curry-1244875 (may not work)