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2 large sweet potatoes, peeled, cut into roughly 3cm (just over 1”) cubes
2 tbsp vegetable oil
1 onion, thinly sliced
sea salt
2 tsp yellow mustard seeds
2 tsp ground turmeric
1½ tbsp garam masala
100g (3.5 oz) baby spinach
basmati rice or my Indian-spiced chicken traybake, to serve
Bring a large pot of boiling water to the boil. Add your potatoes and cook for 15 minutes or until just tender but still slightly firm in the middle.
In the meantime, heat the oil in a large frying pan or wok. Add the onion and a pinch of sea salt. Cook, stirring, for 3–4 minutes or until the onions start to soften. Add the mustard seeds, turmeric and garam masala. Cook, stirring for another 2–3 minutes (add more oil if the onions look dry or are starting to burn). At this point you can turn the heat off and wait for your potatoes to cook.
Just before your potatoes are cooked, turn the heat to high under your onions. Add in the baby spinach and toss until just wilted. Once the potatoes have cooked, use a slotted spoon to drain and add them straight into your pan of onions. Toss until well combined (drizzle with more oil if things are looking too ‘sticky’). Remove from heat and serve.
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