|Posted on August 28, 2009 at 12:25 PM|
2 syns on Extra Easy
1 large onion
1lb 2oz/511g sweet potato
a handful of fresh coriander
2 tbsp mild curry powder
400g can chopped tomatoes
4fl oz/113ml reduced-fat coconut milk
14oz/397g baby leaf spinach
Salt and freshly ground black pepper
Peel and thinly slice the onion. Peel and cut the sweet potato into bite sized cubes. Chop the coriander for the garnish.
Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the onion and stir-fry for 5 mins. Turn the heat to high and add the potato, curry powder and chopped tomatoes. Stir-fry for 5 mins.
Stir in the coconut milk and 7fl oz/198ml water and bring to the boil. Reduce the heat to low, cover and simmer gently for 15mins or until the sweet potato is just tender. Add the spinach stir to mix well and cook for 4-5 mins or until the leaves are wilted. Season well, remove from the heat and serve garnised with the chopped coriander.