1. In a large frying pan, add the olive oil over medium-high heat. 

2. Add the onion, garlic, ginger and chilli.

3. Cook, stirring occasionally, for a few minutes until the onion softens and starts to colour.

4. Turn up the heat and add the sweet potato along with the curry powder, cumin, coriander, garam masala and chilli powder. 

5. Add salt and pepper. 

6. Cook, stirring occasionally for 3-4 minutes to allow the spices to release their flavours and cook

7. Pour in the stock and bring to a boil.

8. Add the coconut milk and reduce the heat. Simmer for about 15 minutes until the sweet potato is cooked but not mushy.

9. Add the spinach and almonds.

10. Simmer for another 5 minutes

11. If the curry is too thick, add a little water.

12.Squeeze half a lemon over the curry and serve with basmati rice.

Kali Orexi!

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