Sweet potato, coconut and spinach curry

I served this curry to a few people on my last birthday and it was almost universally popular (not with the Curse of course, as it contains No Meat!). Quite a few people have asked me for the recipe and because I've not made it since, I had to steal the picture from the Guardian's website where the original recipe can be found. It's very easy to make and very comforting - Allegra McEvedy suggests serving it with tarka dal, which I have done, but I think that only works on the coldest of winter days when the most comforting food is in demand. Any other time it may be better with plain rice and possibly a vegetable side dish.

Sweet potato, coconut and spinach curry.

Serves 4-6

60ml groundnut or sunflower oil
2 white onions, diced
800g sweet potatoes, chopped into 5cm chunks
1 tbsp curry powder
1 tsp tumeric
500g whole leaf large spinach, roots cut off and well washed
50g ground almonds
2 green chillies, sliced thickly
half a tin of coconut milk
about 50ml of plain yoghurt
Juice of a lime

1. Fry the onion in the oil in a large saucepan

2. Add the sweet potato and dry spices and fast-fry with the lid off until it begins to stick to the bottom of the pan.

3. In two batches, add the spinach, ground almonds and chillies. When they are all in the pan and the spinach is wilted, add the coconut milk and yoghurt and some salt.

4. Put the lid back on and simmer for about 20 minutes until the potatoes are cooked.

5. Add the lime juice just before serving.