Sweet Potato Curry

• 1 tbsp oil  
• 2 garlic cloves, finely chopped
• 2 red onion, sliced
• ½ red chilli finely chopped
• 1 tsp cumin seeds
• 1 tsp medium curry powder  
• 1 tsp tumeric 
• 2 tbsp tomato purée 
• 400ml/7fl oz vegetable stock 
• 250g/9oz sweet potato peeled and cut into small cubes
• 100g/3½oz carrot chopped into cubes
• 1 courgette cubed
• 1 large handful of spinach
• 1 spoonful Greek yoghurt (optional, leave out for Vegan) 

Method

1. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.
2. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.
3. Add the tomato purée and vegetable stock, stir well and bring to a simmer.
4. Add the sweet potato and carrot and simmer for 10 minutes, add the courgette and continue to simmer. When the vegetables are cooked through stir in the spinach and Greek yoghurt until the spinach has wilted. 
5. Serve with rice and/or naan bread.