Heat a large nonstick skillet over medium heat until hot. Add the American mince, cook for 8 to 10 minutes, chopping 2cm, stirring occasionally. Remove from pan with a slotted spoon. Pour the broth into the pan. Add sweet potatoes, onion, bell pepper and curry powder. Cook for 4 to 5 minutes or until onion and pepper are tender, stirring occasionally. Stir in the flour to cook and stir 1 minute.
Return the American meat to the pan. Add the water, peas and coconut milk and bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potatoes are tender. Stir in spinach and thyme. Cook for one minute or until spinach is wilted. Season with salt and black pepper to taste.
