Sweet Potato Chickpea Curry

Serves 4

Time 1 hour

Ingredients

2 tbsp coconut oil 

1 large (230g) red onion, finely diced 

2 cloves garlic

3 cm piece ginger, peeled and finely sliced 

1 tbsp garam masala 

2 tsp ground cumin 

2 tsp ground turmeric 

½ bunch coriander, finely chopped 

2 medium (600g) sweet potatoes, washed and diced into 2cm cubes 

2 x 400g tin chickpeas, rinsed and drained 

1 x 400ml tin coconut milk 

1 cup vegetable stock 

250g frozen spinach

Salt and pepper

To Serve

Basmati rice and naan 

Method

Heat coconut oil in a large saucepan on medium heat, add onion, garlic and ginger and cook for 5-6 minutes until softened.

Add garam masala, cumin, turmeric and fresh coriander and cook 1 minute, stirring throughout to prevent sticking.

Add the sweet potatoes, chickpeas, coconut milk, stock and frozen spinach, season with salt and pepper, bring to a boil then reduce heat to simmer for 45 minutes (lid off).

Once the curry is thick and the potatoes are softened, serve in bowls with basmati rice and naan. Top with fresh coriander and any other delicious condiments you wish.