Sweet Potato & Spinach Curry With Saffron & Lemon Rice

Boil half a kettle

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 10-12 min or until slightly softened

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Cut 3 thin slices of lemon per person

Once boiling, add your saffron and lemon slices to the rice

Reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Cut the remaining lemon into wedges (2 per person!)

While the rice is cooking, chop your sweet potato[es] (skins on) into rough bite-sized pieces

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped sweet potato, chopped garlic and your curry powder to the pan and cook for 5 min further

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut and vegetable stock mix in 150ml [200ml] [250ml] boiled water – this is your coconut stock

Cut your tomato[es] into wedges

Add the coconut stock and tomato wedges to the pan

Increase the heat to medium-high and cook, covered, for 10 min or until the sweet potato is fork-tender

Wash your spinach, then add it to the curry and cook, covered, for 2 min or until the spinach has wilted – this is your sweet potato & spinach curry

Fluff the basmati rice with a fork and add a few squeezes of half your lemon wedges, discard the lemon slices

Season generously with salt and pepper – this is your saffron & lemon rice