Directions:
1. Heat the oil in a large frying pan and sauté the onions over medium heat.
2. Add the garlic and ginger and fry briefly.
3. Add coriander, cumin, turmeric, chili powder and flakes and fry briefly.
4. Now add the chunky tomatoes and the pan and bring to the boil briefly.
5. Add salt, sugar, coconut milk, vegetable broth and peanut butter, also cook and simmer gently for 20 minutes until the sweetpotatoes are tender.
6. Now is a good time to cook, for example, rice or other side dish.
7. After 20 minutes, add the washed baby spinach to the pan. Simmer until the spinach collapses and then serve the curry with rice peanuts and the lime quarters.
Preparation time: ca. 40 minutes