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Curry with sweet potato and spinach cakes with celery

Ingredients:
1 onion, finely chopped green curry paste

coconut milk (or coconut paste dissolved in 2 cups water) 1 kg sweet potato
diced
20 grams of fresh spinach leaves, torn to pieces into the oil
frying onions

fry in olive oil, add curry paste, coconut milk and sweet potatoes. Season with salt and cook over medium heat for 15 minutes, stirring every now and again. When the yams are soft throw in spinach leaves, stir and cook for another 5 minutes.

Serve with naan or pitta breads. You can use

frozen spinach.

Mild.