Chickpea, sweet potato and spinach coconut curry

Chickpea, sweet potato and spinach coconut curry

Estimated time: 35 minutes, using cooked chickpeas · Yield: 4 servings

Allergens: Check curry, coconut milk and topping labels. Check package labels and cross-contact risks.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• ½ tsp turmeric
• 1 large sweet potato, cut into roughly 2 cm cubes
• 400 g crushed tomatoes
• 400 ml coconut milk
• 2 cups cooked, drained chickpeas
• 100–150 g fresh spinach
• ½ tsp salt, or to taste
• Juice of ½ lemon
• Cooked rice and coriander to serve, to taste

Method

1. Heat oil in a wide pot and soften the onion for 4–5 minutes.
2. Add garlic, ginger, curry powder and turmeric; stir for about 30 seconds until fragrant.
3. Add sweet potato, tomatoes and coconut milk; bring to a gentle boil.
4. Partly cover and simmer over medium-low heat for 15–20 minutes until the sweet potato is tender.
5. Add chickpeas and spinach, cook for 4–5 minutes and adjust salt. Turn off the heat and add lemon juice.
6. Serve over rice with coriander and extra lemon if desired.

Cooking tip

Cooking times vary between ovens and pans. Adjust seasoning before serving.