Method
In a saucepan, sprayed with Fry Light, cook the onions until soft.
Add the sweet potato, carrots & hot madras curry powder,
cook for 10 mins then remove from the heat, take the cinnamon stick out & with a hand blender,
reduce to a paste, return to the heat, season, reduce the heat to a simmer, if too thick add the water or if you like it thicker,
then leave the water out, mix and leave cooking for a further 10 mins.
Plate up.
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