Peel the onion and cut into thin half rings. Sauté in the heated ghee in a large saucepan for a few minutes. Add the garlic, finely diced ginger and the spices and roast for two minutes until everything starts to smell.

Peel the sweet potatoes and dice bite-sized, halve the zucchini lengthways and cut into crescents. Dice paprika. Put everything in the pot and fry for another minute. Deglaze with vegetable stock and chopped tomatoes. Add coconut milk, maple syrup, apple cider vinegar and salt. Bring to the boil and then simmer over low to medium heat for about 25 - 30 minutes. This should result in a slightly creamy, creamy sauce.

Finally fold in the spinach or Swiss chard and wait until it collapses. Serve sprinkled with coriander. Rice goes well with it.