Another of my favourite meals at the moment is Sweet Potato and Spinach curry, very simple to make on a one or two ring burner, it provides a quick and healthy dinner.
Light olive oil
Slice the onion and garlic and fry in a little oil until soft and caramelised, if it starts to burn add a drop of water to the pan.
Add some curry powder (a few teaspoons per person) and a little more water and simmer for a while.
Dice the sweet potatoes into 1cm cubes and add to the pan, mixing them in to cover them in the curry sauce paste.
Top the water up to maybe half or three quarters of the way up the sweet potato and bring to the boil.
Turn down to a simmer and place the lid on, this will boil the potatoes in the water and steam those on top – you can experiment with how much water to add to balance the boiling / steaming of the potatoes to how thick you like your curry sauce. Less water equals a thicker sauce.
The cooking will take somewhere between 10 and 20 minutes, turn the curry occasionally scooping the potatoes from the bottom of the pan to the top, they are cooked when you can easily push a knife through them.
At this point start piling spinach leaves into the space at the top of the pan, replace the lid and let them wilt in the steam.
As each batch wilts down, stir them in and add another handful to the top and repeat.
For speed and taste use white basmati, 80g per person. I always rinse with running water first and then add to a pan of boiling water.
In about 8 to 10 minutes the rice will be soft and fluffy and can be drained and then rinsed with boiling water.