Sweet potato & spinach curry
- 1 tbsp sunflower oil
- 1 red onion, chopped
- 1 clove garlic, crushed
- 2 level tbsp Chosen by you Balti Curry Paste
- 600g sweet potato (peeled weight), cubed
- 400g can reduced-fat coconut milk
- 2 x 160g packs Fresh Tastes Washed Baby Spinach
- 25g flaked almonds
- Basmati rice, to serve
Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is soft and starting to turn golden, about 5 minutes. Add the garlic and curry paste and cook for another 1 minute, stirring.
Add the sweet potato and coconut milk, plus 100ml water. Bring to the boil, cover and simmer for 15 minutes, until the sweet potato is tender.
Stir the baby spinach into the mixture until it wilts.
Put the almonds in a non-stick frying pan and toss them over a medium heat until golden. Sprinkle over the curry and serve with rice.