Sweet Potato and Spinach Curry

By ShannonB

This is one of my favorite vegeterian curries.

Ingredients

• 1 large onion, thinly sliced
• 511 g/1 lb 2 oz sweet potato, peeled and cubed
• Fry Light
• 2 tbsp mild curry powder
• 400 g can chopped tomatoes
• 113 ml/4 fl oz. reduced-fat coconut milk
• 397 g/14 oz. baby leaf spinach
• Handful of fresh coriander, chopped

Preparation

Step 1

Spray large non-stick frying pan with Fry Light and place over medium heat. Add onion and stir-fry for 5 minutes. Turn to high and add potato, curry powder and chopped tomatoes. Stir-fry for 5 minutes.

Stir in coconut milk and 198 ml/7 fl oz water. Bring to a boil. Reduce heat to low, cover and simmer gently for 15-20 minutes or until sweet potato is just tender.

Add spinach and cook until leaves are wilted. Season well and serve with the chopped coriander and rice.

2 syns per serving