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Garlic and Ginger Roasted Sweet Potato Stew

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Instructions

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Pre heat the oven to 220°C / 200°C fan / gas mark 7. Chop the Sweet Potato into chunks and pop onto a baking tray with a drizzle of oil and a sprinkling of salt and pepper. Make sure it's all coated then stick in the oven until soft for about 25 - 30 minutes.
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Heat a pan of water with a little salt. Prep the Garlic Clove (chop, grate, press) and zest the Lime and then chop in half. Add the Basmati Rice to the pan and cook for about 10 minutes. Once done drain and leave in the pan with a lid on (or cover with foil).
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Heat a drizzle of oil in a frying pan. Add the Garlic Clove, Tomato Puree and Ginger Puree to the pan and fry for a couple of minutes. Then pour in the Coconut Milk, Sugar, Chicken Stock and Water. Stir well. Bring to the boil then lower the heat to simmer and thicken.
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Add the Sweet Potato from the oven and stir into the sauce and then add the Baby Leaf Spinach and cook for a couple of minutes until wilted then stir in the Lime and Soy Sauce. Stir together and season with a little salt and pepper.
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Share out the Basmati Rice across your plates and top with the stew. Chuck a little Lime zest over the top. Eat and enjoy!
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