Sweet Potato, Chickpea & Spinach Curry
Prep 15m | Total 1.5m | Serves 6
This recipe is store cupboard favourite and one of the reasons I always have tinned chickpeas and coconut milk on hand. Omit the chilli or increase the coconut for a milder version for small children.
INGREDIENTS
Ghee
2 red onions
3 tablespoons indian curry paste*
1 fresh red chilli (optional)
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes OR 1 x 400g tin chopped tomatoes
1 x 400 ml tin coconut milk
400 g spinach
Basmati rice
METHOD
Heat 2 tablespoons of ghee in a large saucepan over a medium heat.
Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
(This is a good time to prepare and cook your rice)
Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
Scatter over the coriander leaves, then serve with basmati rice.
RECIPE NOTES
Indian Curry paste is a delicious pantry item to have handy. However many are laden with additives and seed oils. Here are my favourite options:
https://churchfarmgeneralstore.com/collections/pastes/products/indian-homestyle-curry-paste
You could also use good quality curry powder instead.
Or you could make your own with this recipe, but sub the vegetable oil for coconut: https://www.taste.com.au/recipes/curry-paste/b224504f-9c77-4560-a187-dfb63f1bcb22
