Chickpea, Sweet Potato and Spinach Curry
Servings: 4 serves
Ingredients
- 1 medium sweet potato peeled & diced
- 400 g can chickpeas, drained & rinsed or the same amount cooked chickpeas
- 1 package baby spinach
- 370 g can diced tomatoes
- 1 medium onion finely chopped
- 30 g grated fresh ginger
- 80 g cooking oil
- 3 cloves garlic minced
- 400 g can coconut milk
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 fresh red chilli finely chopped
- salт and freshly ground black pepper
- 1 lime cut in wedges
Instructions
- In a large saucepan, heat the oil over medium heat. Add the cumin and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion and cook until the onion is soft and translucent.
- Add the garlic, ginger, turmeric and coriander. Stir to combine and cook until the garlic softens.
- Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk.. Cover and simmer over medium heat until the potatoes are fork-tender.
- Stir in the spinach and cook until wilted. Add chilli to taste. Season with the salt and black pepper.
- Serve on a bed of cooked rice with fresh chopped cilantro . If desired, offer lime wedges over the curry. You can store curry in an airtight container in the fridge for 4 to 5 days.