Sweet Potato and Spinach Curry

Ingredients

Serves 1

• 1/4 tsp olive oil
• 1/4 white onion, peeled and diced
• 160g sweet potato, peeled and diced
• 25g korma curry paste
• 80ml tinned coconut milk
• 80ml vegetable stock
• 120g frozen spinach
• 80g peas
• Salt and pepper

Total time: 20 minutes

Method

Heat the oil in a saucepan over a medium to high heat. Fry the onion for a few minutes before adding in the sweet potato.

Stir in the curry paste, coconut milk and the stock. Pop a lid on the pan and simmer over a low heat for 10 minutes, until the sweet potato is nearly tender. Add in the spinach and peas. Cook for a few more minutes until the potato is tender and the spinach and peas are hot. Season to taste and serve.

Tips

The curry will keep in a flask well if you wanted to have it warm on the go.