Sweet Potato, Chickpea & Spinach Curry
This dish is vegetarian and perfect for a warming nourishing Autumn/Winter dish and can be served with naan and a side salad.
This dish is very good frozen and will keep for up to 3 months
2 Red Onions
3 tbs of Rogan Josh or Tagine Paste
1 fresh red chilli
3cm piece of ginger
1 bunch of coriander
3 sweet potatoes
1 x 400g chickpeas
1 x 400g tin of tomatoes
1 x 400g tin light coconut milk
200g pre-washed spinach
- Peel and finely slice onions. Heat 1 tbsp oil in a large saucepan over a medium heat. Add onion to oil, stir well then cover and sweat for 5-7 mins until soft. Stir in curry paste and cook for a further minute.
- Meanwhile, prepare other ingredients: deseed and finely slice chilli; peel and finely grate ginger; roughly chop coriander (including stalks); peel sweet potatoes and cut into 2cm chunks. Drain and rinse chickpeas.
- Add chilli, ginger, coriander, sweet potatoes and chickpeas to the pan and stir thoroughly.
- Add tin of tomatoes and 200ml water and bring to the boil. Reduce heat to a simmer then cover and cook for 15 mins. Shake coconut milk tin then stir into the pan. Cover and cook for a further 10-15 mins until potato is thoroughly cooked, adding a little extra water if necessary. Remove the lid and add the spinach. Stir until wilted. Check seasoning and serve garnished with freshly chopped coriander leaves.