Place sweet potato into a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes until soft, then drain.
In a frying pan, heat oil over a medium heat. Add sweet potatoes, bay leaf, garlic and onion. Cook for 2 minutes.
Reduce to a low heat, add curry powder, ginger, turmeric, lemon juice, coriander, tinned chopped tomatoes and water. Cook for 5 minutes, stirring occasionally.
Mash roughly with a fork and divide into 3 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.
For 1 exchange serve with 35g of tinned sweetcorn.