recipes
Sweet potato and spinach curry with chick peas
Serves: 4
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 large sweet potato, peeled and diced into 2cm cubes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp curry powder
- 1 tbsp chopped fresh ginger
- 1 x 400g tin polpa
- 300g frozen spinach, defrosted
- 1 x 400g tin chick peas
- 2 tbsp plain yogurt
- 2 tbsp chopped fresh coriander
- You will also need cooked basmati rice for serving
Method
Start this recipe by heating the oil in a large pan and gently fry together the onion and garlic for 3 minutes. Add in the sweet potato and continue to cook for 2 minutes. Next, stir in the spices and ginger and cook for 1 minute before adding in the tomato polpa and 200ml hot water. Bring to the boil, turn down the heat and continue to cook for 15-20 minutes or until the sweet potato is cooked. Squeeze the water out of the leaf spinach and add the curry along with the chickpeas. Heat through for a few minutes then stir in the yogurt and chopped coriander. Serve immediately with the cooked basmati rice.
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