Potato and spinach curry recipe

Recipe ingredients

2 pounds sweet potatoes, peeled and chopped into 1/2 inch cubes
1 pound spinach, washed and roughly chopped
8 ounces carrots, peeled and sliced
8 ounces courgettes, sliced
1 teaspoon cooking oil
1 tin coconut milk
1 teaspoon thai red curry paste
1 teaspoon fresh ginger, peeled and grated
Juice of half a lime
Salt and pepper
Bunch of coriander, roughly chopped

How to make potato and spinach curry

Cook the potatoes for 20 minutes, steam the spinach for a couple of minutes and cook the carrots and courgettes for 12 minutes in salted water.
Drain thoroughly.
Heat 1 tablespoon of cooking oil in a large wok.
Add the coconut milk, the red curry paste and the ginger and stir in well, heating through.
Add the lime juice, salt and pepper to taste.
Add all the drained vegetables and warm thoroughly.
Serve on a bed of rice and garnish with coriander.