1tbspalmond shavingsslightly roasted in a dry pan until fragrant, not burnt
CUT RED ONION AND GREEN CHILI into thin stripes, mince garlic, and then mix all together with ginger. Fry on oil for 4-5 minutes in a large saute pan.).
DICE SWEET POTATO (chunks of roughly 2cm-3cm will do), and add to the frying pan together with all the dry spices. Stir occassionally for a few minutes, until fragrant.
ADD VEGETABLE STOCK TO THE PAN. Let the mixture simmer for 20 minutes, stirring occasionally, until the sweet potato has cooked.
ADD SPINACH TO THE PAN, stir through and let it wilt. Remove from heat. Sprinkle the curry with roasted almond shaving and roughly chopped coriander leaves. Serve hot, alongside a green salad or small portion of brown rice, although eating this curry on it’s own is still fantastic.