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
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