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peel and slice the onion and ginger before frying in a large pan with a shot of oil.
crush the garlic and add to the pan once the onions have softened.
measure in the spices and fry for another minute.
peel and dice the sweet potato to pieces about 1cm2 and add to the onion mix with the passata.
simmer for 15 minutes or so until the sweet potato is just cooked through (bite into a piece to check).
put a pan of salted water on to boil for the rice.
toast the cashew nuts in a dry pan until golden, then leave to cool and hack them up into small pieces.
dump the rice into the boiling water and simmer for 10 minutes.
dice the red onion and fresh coriander as finely as possible and mix into the yoghurt with the toasted and chopped cashews and a pinch of salt and pepper.
warm the naan up in a very hot oven for about 2 minutes.
drain the rice when cooked.
stir the spinach into the curry at the very last minutes to wilt for 30 seconds.
arrange the rice, curry, raita and naan on a plate and enjoy.

serves 2

• 1 large onion
• 3 cloves of garlic
• thumb-sized chunk of ginger
• tsp of ground cumin
• tsp of ground coriander
• tsp of cayenne pepper
• tsp of salt
• 3 cardamom pods
• 2 cloves
• 1-2 large sweet potato (500g)
• carton of passata (500ml)
• 2 large fistfuls of fresh spinach
  
  
• [u]Cashew Raita[/u]
• 8 tbsp natural yoghurt
• ½ a red onion
• clump of fresh coriander
• handful of cashew nuts
• sprinkle of ground cumin
  
  
• naan bread and Basmati rice to serve
  
  

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sweet potato and spinach curry