Sweet potato, chickpea and spinach curry

This store cupboard dinner uses a few simple ingredients to make a hearty, warming and healthy mid-week meal.

Sweet potato, chickpea and spinach curry

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Radianthealthnt

Serves: 4

Ingredients

• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• half a thumb of root ginger, peeled and grated
• 1 x can of tinned chickpeas
• 1 x 400g can of tomatoes
• 200ml vegetable stock
• 2 medium size sweet potato, peeled and cut into bite-sized cubes
• 1 tbsp mild curry powder
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp tumeric
• 1 sachet of coconut cream in 300ml of warm water, mixed.
• 200g bag spinach (washed and finely chopped)
• Fresh coriander to serve
• Rice to serve

Instructions

1. Heat oil (such as coconut) until hot and add the chopped onion, cooking until it softens (5-6 mins) over a medium heat
2. Add the garlic for another 1-2 minutes stirring regularly
3. Add all the spices and take off the heat, mixing them thoroughly with the onion
4. Add chopped tomatoes, vegetable stock and sweet potato. Ensure the sauce just covers the sweet potatoes
5. Put on a medium heat, bring to the boil and simmer for 15 minutes, until sweet potato is almost soft
6. Add the coconut cream mixture and the chickpeas and leave for another 10 minutes until you have a rich sauce and the sweet potato is tender
7. Serve with rice and a sprinkle with coriander

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