recipes
Sweet potato chickpea and spinach curry
2024-02-16
Ingredients
1 tsp cumin seeds
3 cloves garlic, sliced
1 red chili, sliced
1 onion, diced
1 inch piece ginger, peeled and chopped
2 tbsp oil
1 sweet potato, peeled and diced
2 tsp garam masala
2 tsp curry powder
½ tsp ground coriander
½ tsp ground cardamom
2 cinnamon sticks
1 vegetable stock pot (Knorr)
1 tin coconut milk (Premier)
200g tin cooked chickpeas, rinsed and drained (Lamb brand)
Handful fresh spinach leaves
2 tbsp chopped fresh coriander for serving
2 warmed naan bread (Leicester Bakery)
100g cooked basmati rice (Eurico)
Method
Start by frying the cumin seeds in a dry pan, then add in the oil, onion, garlic, chili and ginger and fry together for 3-4 minutes. Add in the sweet potato and spices and cook for 3-4 minutes. Add in the stock pot, coconut milk and 200ml water and bring to the boil. Lower the heat and cook gently for 10 minutes or until the potato is cooked then add in the spinach leaves and chickpeas and cook through. Remove off the heat, stir in the chopped coriander and serve into bowls with the cooked basmati rice and warmed naan bread.
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