Sweet Potato Curry

While the rice is cooking, roughly chop the brown onion. Finely grate the garlic. Finely grate the ginger (unpeeled). Chop the sweet potato (unpeeled) into 1 cm cubes.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook for 4 minutes, or until softened. Add the garlic and the ginger and cook for 1 minute, or until fragrant. Add the mild curry powder, the chilli flakes (if using), the sweet potato, the coconut cream and 1/2 cup of water. Cover with a lid, reduce the heat to low and simmer for 10-15 minutes, or until the sweet potato is easily pierced with a knife.

While the curry is cooking, roughly chop the baby bok choy and the Asian greens. In the last 2 minutes of curry cooking time, add the greens and cook until wilted.

Slice the lime into wedges and roughly chop the coriander leaves (reserve a few to garnish). When the curry has finished cooking, squeeze over lime juice to taste and stir through the coriander. Season to taste with a pinch of salt and pepper.