2 medium-sized sweet potatoes skins removed and chopped into large cubes
2 tbsp olive oil
2 tbsp Thai red curry paste (vegan)
A bunch of fresh spinach, leaves roughly chopped
400 ml/14 fl oz/1 2/3 cups soya cream or coconut milk
1 tsp castor (superfine) sugar
1 large red chilli, 🌶 (optional) sliced
Fresh coriander (cilantro) leaves, to garnish
Cook rice, to serve
1.Bring a saucepan of water to the boil and add the sweet potatoes. Cook for 15 minutes or until the potatoes are slightly soft.
2.Heat the oil in a wok and fry the curry paste for 2 minutes.
3.Add the spinach and sweet potatoes to the wok and stir-fry for 4 minutes, then add the coconut milk/soya cream and bring to a simmer.
4.Simmer for 3 minutes then season to taste with the castor sugar.
5.Spoon the curry onto a serving plate and garnish with chilli and coriander.
6.Serve with a side of rice.