Sweet potato curry

Ingredients for 4 servings:

• 3 onions, peeled, roughly diced
• 3 garlic cloves, peeled, finely diced
• 800 g sweet potatoes
• 400 g leaf spinach, fresh or frozen
• 2 tsp butter (low fat butter)
• 0.15 liters coconut milk, unsweetened
• 1 tbsp mustard seeds, black
• 1 tsp cumin
• ½ tsp pepper
• ½ tsp coriander, ground
• ½ tsp cardamom, ground
• ¼ tsp clove(s), ground
• ½ tsp ground cinnamon
• 300 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

suitable for WWII

Peel and dice the onions and garlic. Peel the sweet potatoes and dice them into 2cm cubes. Trim, wash, and drain the spinach. Frozen spinach can be used. Heat half-fat butter in a saucepan and toast the spices until fragrant. Add the onions and garlic and sauté until translucent. Add the sweet potatoes, pour in the coconut milk and vegetable stock. Cook for about 10 minutes. Stir in the spinach and bring to a boil.