Serves 4

Ingredients

1 large onion, thinly sliced
3 garlic cloves, crushed
½ pint / 285mls vegetable stock
1 tbsp chilli powder (or to taste)
1 tsp ground coriander
1 large sweet potato, peeled and chopped
2 cans chopped tomatoes
2 courgettes, finely diced
7oz / 200g / 1 cup bag baby spinach
4 tbsp chopped coriander

Preparation Method

1 Dry fry the onion and garlic in a non-stick pan for 3-4 minutes, then pour in the stock and add the chilli powder, coriander and sweet potato. Bring to the boil and simmer for ten minutes
2 Add the tomatoes and courgettes; bring back to the boil and simmer for another 10 minutes.
3 Using a slotted spoon, fish out about half the sweet potato and mash it, then return to the post and stir through (to thicken it slightly).
4 Fold in the spinach so that it wilts into the pan.
5 Serve in bowls, garnished with the chopped coriander.