Peel and finely chop the garlic. Slice the dried red chili into small pieces. Wash and dice the sweet potato (no need to peel) and roughly chop the spinach (if using baby spinach, no need to chop).
Heat the olive oil in a big pan on medium heat. Once hot, add the garlic and dried red chili and sauté until the garlic turns golden brown.
Add the diced sweet potato, along with salt and freshly grated fresh turmeric. (you could crush the turmeric into fine pieces using a mortar and pestle instead of grating). Mix and sauté for 3-4 minutes on medium heat.
Add the spinach on top and put the lid on. Once the spinach has wilted (in about 2-3 minutes), mix and then cover again. Turn heat to medium heat and cook until the sweet potato is tender (5-7 minutes).
