Sweet Potato Curry

Serves 4
Time 45 minutes


1 tbsp coconut oil

1 tbsp fresh ginger, microplaned 

2 garlic cloves, microplaned

3 tbsp red curry paste 

2 medium sweet potatoes, cubed 

1 x (400g) can chickpeas, drained and rinsed

1 x (270ml) can coconut milk

½ cup water

1 pinch pepper

1 bag baby spinach



Steamed rice

Fresh coriander



In a large wok saute garlic and ginger. 

Add curry paste and cook for 1-2 minutes.

Add sweet potatoes, chickpeas, coconut milk, water and pepper. Cook for 15-20 minutes or until sweet potato tender.

Add spinach.

Serve with rice, coriander and lime.