Instructions

1. Finely slice the onion and garlic.
2. Peel the sweet potatoes and carrots, then chop them into bite-sized chunks.
3. Heat a Tbsp of oil in a large pan. Gently sauté the onion and garlic for 5 minutes, then add the sweet potatoes and carrots. Cover and cook for another 5 minutes.
4. Add the ground spices and tomato purée, stir to coat well. Add the chopped tomatoes, bay-leaf then pour in enough vegetable stock to cover the vegetables. Bring to the boil, cover and gently simmer over low heat for 25-30 minutes until the vegetables are tender.
5. Add the peas, then bring to the boil and cook for 5 minutes.
6. Add the spinach and put the lid on. Turn off the heat after a minute and let it rest for about 5 minutes then stir through the stew the spinach should have wilted).
7. Serve warm. You can scatter some fresh, chopped coriander leaves on the top, if you like.