Spicy Sweet Potato & Carrot Ital-Style Stew

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and a pinch of brown sugar and cook for 4-5 min until softened

While the onion is softening, peel and chop your sweet potato[es] and potato[es] into bite-sized pieces

Top, tail, peel and slice your carrot[s] into discs

Add the carrot discs and chopped potatoes (the sweet potato will be added later) to the pan and cook for 4-5 min until slightly softened

Boil half a kettle

Meanwhile, peel and finely chop (or grate) your garlic

Slice your green chilli[es] finely

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 300ml [390ml] [500ml] boiled water – this is your coconut stock

Once the carrot and potatoes have slightly softened, add the chopped garlic to the pan with your ground turmeric, ground coriander, ground allspice and your bay leaf[ves]

Add half of the sliced chilli (can't handle the heat? Go easy!), give everything a good mix up and cook for a further 1 min until fragrant

Once fragrant, add the chopped sweet potato to the pan with the coconut stock and a generous pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until the sweet potato is fork-tender and the sauce has thickened slightly

Once the sweet potato is tender, wash your spinach

Add the spinach to the pan and cook, covered, for a final 2 min or until the spinach is wilted – this is your spicy sweet potato & carrot Ital-style stew

Discard the bay leaf[ves]

While the spinach is wilting, add your roti[s] to a plate and pop in the microwave for 20 secs on high or until warmed

Tip: For a little extra indulgence, spread the hot roti with butter alternative once it's out of the microwave