Sweet Potato, Spinach and Chickpea Curry

Indulge in a comforting Sweet Potato, Spinach, and Chickpea Curry! Fragrant spices meld with creamy coconut milk, creating a flavorful dish perfect for a satisfying meal.

Method

1. Heat oil in a large saucepan on medium heat. Add dry spices and the salt to the hot oil and fry gently for 1-2 minutes, stirring regularly to ensure they don’t burn.

2. Add the onion, ginger, garlic, chilli and coriander stalks (if using) and fry for 2-3 minutes until the onion starts to soften.

3. Add a couple of grinds of black pepper and then add the sweet potatoes and chickpeas and cook for a minute or two add the coconut milk and the tinned tomatoes. Stir everything together and then bring to the boil.

4. Reduce heat to a simmer and cook covered for 15 minutes. Stir and remove the lid then cook uncovered for 10-15 minutes until the sweet potato is soft.

5. In the final 5 minutes of cooking, add the frozen peas (if using) and spinach.

6. Serve on its own or with quinoa or brown rice, topped with some fresh coriander leaves and a wedge of lime.