Ingredients
Serves 1
1/4 tsp olive oil
1/4 white onion, peeled and diced
160g sweet potato, peeled and diced
25g korma curry paste
80ml tinned coconut milk
80ml vegetable stock
120g frozen spinach
80g peas
Salt and pepper
Total time: 20 minutes
Method
Heat the oil in a saucepan over a medium to high heat. Fry the onion for a few minutes before adding in the sweet potato.
Stir in the curry paste, coconut milk and the stock. Pop a lid on the pan and simmer over a low heat for 10 minutes, until the sweet potato is nearly tender. Add in the spinach and peas. Cook for a few more minutes until the potato is tender and the spinach and peas are hot. Season to taste and serve.
Tips
The curry will keep in a flask well if you wanted to have it warm on the go.