Written by Michelle (Chel)
serves 4

300ml / ½ pint of vegetable stock
750g / 1lb 10oz sweet potatoes, peeled and cut into bite sized pieces
1 onion, thinly sliced
225g / 8oz fresh baby spinach leaves
2 garlic cloves
1 red chilli, deseeded and thinly sliced
1 tbsp medium or hot curry powder
4 ripe plum tomatoes, chopped (we use a tin of tomatoes)

Place the stock in a large saucepan and add the sweet potatoes and onions.

Bring to the boil and reduce the heat, then cover and gently cook for 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.