This recipe is perfect for this time of year. Sweet Potatoes are a wonderful source of many nutritional benefits. In my opinion, this dish ticks all the boxes and you can play around with the ingredients, according to your desired taste.

Ingredients
2 shallots, sliced
2-3 tbsp yellow curry paste
2 large sweet potatoes, cubed
1x (400g) tin coconut milk
250ml Carol’s Stock Market Vegetable Stock
4 large handfuls spinach, rinsed
Fish sauce, to taste

To serve
Fresh coriander, roughly chopped
Jasmine rice, cooked

Serves
4-6

Method
Heat a large pot over medium heat with a drizzle of oil.

Once hot, add the shallots and cook, stirring occasionally, for about 5 minutes.

Stir in the curry paste and cook for another 1-2 minutes until fragrant.

Add the sweet potato and stir to coat, then add the coconut milk and Carol’s vegetable stock.

Bring to a simmer and cook until curry has thickened slightly, 10-15 minutes.

Stir in the spinach and allow to wilt, then taste for seasoning and add fish sauce to taste.

Serve with jasmine rice and garnish with plenty of chopped coriander.