This colourful, mouth-watering curry is great to make for lunch or dinner.
Ingredients:
2 medium sweet potatoes
3 tbsp vegetable oil
1 medium onion
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
2g dried curry leaves
1 red chilli
2cm ginger
1 garlic clove
400g chopped tomatoes (1 can)
180ml coconut cream (1 small can)
400g can chickpeas
400g spinach
30g coriander
1 lime
Method:
Preheat oven to 200’C | Lined baking tray | Large frying pan.
Prick the sweet potatoes all over with a fork, place on the lined baking tray and roast in the oven for 45-50 mins until the sweet potatoes are tender ( they may need longer if the potatoes are larger).
Peel and dice the onion | Peel and grate the garlic and ginger | Drain and rinse the chickpeas | Trim, de-seed and finely chop the red chilli | Pick and roughly chop the coriander leaves and finely chop the stalks | Cut the lime into wedges | Roughly chop the spinach.
Warm the vegetable oil in a large saucepan over a medium heat | Add the onion and a pinch of salt and stir for 5-6 mins until soft | Add the cumin, coriander and turmeric and stir for 1 minute | Add the curry leaves, chilli, ginger, garlic and coriander stalks to the pan and stir for 2 minutes | Add the tomatoes to the pan and simmer for 5 minutes, stirring occasionally | Add the coconut cream and chickpeas to the pan and cook for a further 5 minutes | Remove the pan from the heat and stir through the spinach and half the coriander leaves | Taste and season to perfection.
Put 1 roast sweet potato onto a plate, carefully cut open lengthways and fluff the flesh with a fork | Spoon over half the chickpea curry, squeeze over half the lime wedges sprinkle over the coriander leaves and serve immediately | Transfer the other sweet potato and the remaining curry to a sealable container and enjoy later in the week.