Serves 4

• 1 tbsp. coconut oil

• 3 onions, thinly sliced

• 4 garlic cloves, sliced

• 2 tbsp. ginger, grated

• 1 tbsp. mild curry powder

• 2 2/3 cups sweet potatoes, peeled and chopped

• 3 tomatoes, diced

• 1 ¼ cup vegetable stock

• 1 ¼ cups spinach, roughly chopped

• 4 tbsp. plain yogurt

• 2 tbsp. desiccated coconut

• 1 tbsp. mint leaves, finely chopped

• juice of ½ lemon

• handful cilantro, chopped

Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook for 2-3 mins until soft.

Next add the garlic, ginger, curry powder, and sweet potato, mix well until combined.

Season with salt and pepper.

Add the tomatoes and vegetable stock. Bring to boil, and turn down the heat and cover the pan. Simmer gently for about 10 minutes.

In the meantime, prepare the yogurt by mixing together the yogurt, desiccated coconut, and mint. Set aside until needed.

 Next, add the spinach to the pan and cover the pan. Wait until the spinach has wilted, this will take a few minutes. Finally, give everything a good stir, season with some more salt and pepper if required and if necessary loosen the sauce with some water.

Serve with the yogurt, a squeeze lemon, and fresh cilantro.