300 ml pint vegetable stock
750g sweet potatoes peels and cut into bite sized wedges
1 onion, peeled, halved and thinly sliced
225g fresh baby spinach leaves
2 garlic cloves, peeled and thinly sliced
1 red chilli, deseeded and thinly sliced
1 tbsp medium or hot curry powder
4 ripe plum tomatos chopped
salt and freshly ground black pepper
Place the stock in a large saucepan and add the sweet potatoes and onions. Bring to the boil, reduce the heat, cover and gently cook for 4-5 minutes.
Add the spinach, garlic, chilli, curry powder and tomatoes to the saucepan, stir well and cook over a medium heat for 10 minutes or until the spinach has just wilted and the sweet potatoes are tender. Season well and serve.
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