Sweet potato and Chickpea Curry

The essentials

Ingredients

1 tbsp coconut oil

1 tin of chickpeas (400g)

1 tin chopped tomatoes (400g)

1 tin coconut milk (400ml)

2 medium-large sweet potatoes

1 medium onion

2 tbsp Coconut oil

1 tsp grated ginger

1 tsp crushed garlic

Bag of spinach (400g)

1 tsp turmeric

1 tsp cumin

1 tsp chilli (optional if you don’t like it too spicy)

1 tsp paprika

1 tbsp curry powder

1 tsp coriander

Serves 4

 

Method:

Heat the coconut oil in a large saucepan (preferably one with a lid). Chop up the onion and put it in the pan with all the herbs and spices (ginger, garlic, turmeric, cumin, paprika, chilli, curry powder, coriander). Leave this on a medium heat for 10 minutes until the onions soften. Keep stirring so it doesn’t stick to the pan and add more oil if you think it needs.

While this is on the heat, peel and chop the sweet potatoes (if you’re pressed for time after work, don’t peel them) and then cut them into about 1 inch pieces. Add the sweet potatoes in with the onion and stir for 2 minutes or so.

Add the tinned tomatoes in and then fill the tin half way with water and add that in to the pan too. Leave on a medium heat for approximately 10 minutes. Drain the tin of chickpeas and pour the chickpeas in to the pan.

Cover with the lid and leave to simmer for 10 minutes or so. Then give it a stir, take off the lid and leave to cook for a further 10 minutes, or until it’s the right consistency for you. If it’s the right thickness, and the potatoes are soft when you put a fork in, then it’s almost ready!

Pour in the tin of coconut milk, stir it in and leave to cook for a couple of minutes.

Stir in the spinach until it’s wilted a bit.