Sweet potato, chickpea and spinach curry, serves 4
As featured in my blog post, Sweet potato challenge
- 1 tablespoon of olive oil
- 2 white onions
- 2 cloves of garlic
- 2 tins of chickpeas, drained
- 2 large sweet potatoes, about 250g each
- 2 cans reduced fat coconut milk
- 4 tablespoons red Thai curry paste
- 150g spinach
- Fresh coriander
- Salt and pepper to taste
- Peel and finely chop the onion and garlic, then add to a large pan with the olive oil and saute over a medium heat until the onion is translucent.
- Peel the sweet potato and cut into 2cm cubes whilst the onion is cooking.
- Add the curry paste to the onion mixture, stir well and cook for 2 minutes until the flavours and oils begin to release from the paste.
- Add the sweet potato chunks, drained chickpeas and coconut milk to the pan and stir well.
- Bring the sauce to a boil, then reduce the heat to a simmer, cover the pan and leave for the sauce to thicken and the potato chunks to cook through, about 20 minutes.
- When the curry is almost ready, add the spinach to the pan, and allow to wilt in the hot sauce.
- Season with salt and pepper to taste.
- Serve over boiled wholegrain rice, sprinkled with fresh coriander and finely sliced chillies, then tuck in. Totally delicious!