30 mins active prep time, 4 servings

This recipe is from ‘The Medicinal Chef’ by Dale Pinnock, published by Hardie Grant Books, $14.99

See full recipe at cooked.com.au

Photography © Martin Poole

Ingredients (included in delivery)

2 red onions, thinly sliced
2 large garlic cloves, finely chopped
1 tsp ginger, freshly grated
2 green chillies, thinly sliced
800g sweet potatoes, diced into 3 cm chunks, skins left on
375ml vegetable stock
150g spinach, coarsely chopped
Large handful fresh coriander leaves, coarsely torn

Ingredients (pantry items)

1 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
1 tsp turmeric
1 tbsp flaked almonds, toasted
Sea salt

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

Olive oil, ground coriander, ground cumin, black mustard seeds, turmeric, flaked almonds, sea salt.