Peanut butter sweet potato and spinach curry

Method

1. In a large heavy-based pan set over a medium heat, fry the onion, garlic, chilli and ginger in a little oil with a good pinch of salt for 10 minutes until softened.
2. Add the cumin, coriander, garam masala, turmeric and cinnamon, then fry for 2-3 minutes more until aromatic.
3. Add the sweet potatoes and enough vegetable stock to cover the contents of the pan by about two thirds. Simmer over a medium heat for 30-45 minutes, stirring often, until the liquid has reduced right down and the starch has leached from the sweet potatoes to create a thick sauce. It may seem like it’s taking a while but be patient.
4. Once the sauce has thickened, stir in the peanut butter. Take the pan off the heat and stir in the spinach until it wilts, then serve with wholegrain rice, if you’re hungry.