Sweet Potato and Cauliflower Curry

I love this curry, more mild and flavour-some than punchy and hot, this is perfect for days you want something cosy. This works best if you can leave it to mature overnight but it rarely lasts that long in my house. This serves 4 people and would work well for freezing.

Ingredients:
4 small red onions
3 medium sweet potatoes
1 medium cauliflower
3 tbsp olive oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp mustard seeds
1 tsp caraway seeds
1 tsp cinnamon
3 tsp ginger
1 tsp paprika
3 large fresh tomatoes
1 tin of chopped tomatoes
2 large handfuls fresh spinach
Salt and pepper to taste

Method:
Slice the onions and chop the sweet potatoes and cauliflower into bite sized pieces. Dice the fresh tomatoes. In a large pan add the olive oil and all of the spices on a medium heat until the oil starts to sizzle. Add the onions and saute until soft. To this add the sweet potato and cauliflower, mixing well to ensure they are coated in the spice mix,

Pop in the fresh and tinned tomatoes. Use the tin from the tomatoes to add the same amount of water, rinsing the tin at the same time. Stir well and leave over a low heat with the lid on for around 20 minutes until the vegetables are cooked, Add the fresh spinach and salt and pepper to taste. Leave on the low heat until the liquid has reduced down to a thick sauce, about 30 minutes with the lid off. Make sure to stir regularly. Leave to mature and re-heat when needed.

I served this with couscous made to the instructions on the package but it would be equally yummy with rice or another grain. Enjoy!