My version of sweet potato and chickpea curry has added spinach for colour and vitamins – and is simple to prepare. This is winter comfort food at it’s best people! Serve it in deep bowls that you can easily cradle while you are sitting on the couch in your trackies and fluffy socks.
I have tried growing Sweet Potatoes without success so far, the last lot started off really well but the vines got trampled by a dog, or maybe a toddler…..anyway I will try again next year!
1 Brown Onion (rough chopped)
3 tablespoons Vegetable Oil
3 cloves Garlic (finely chopped)
1 can Chopped Tomatoes (or 2 Cups of homemade passata)
2 cans Chick Peas (drained)
1 can Coconut Milk
1kg Sweet Potatoes, golden variety (Peeled and chopped into bite sized chunks)
150g Spinach Leaves (about 2 handfuls from the garden)
1/2 bunch Coriander (with roots, washed)
4 teaspoons Curry Powder
1 teaspoon Ground Cumin
Chop off and dice the root end of the coriander, keeping the leaves for the garnish.
Saute the onion in oil over low heat until softened, then add garlic, coriander roots, cumin and curry powder.
Cook for another minute while stirring
Add the tinned tomatoes or passata, and stir to combine. Cook for two minutes.
Add the Sweet Potatoes, Coconut Milk, and enough water to just cover the potatoes.
Stir it through, put on the lid and leave it on low heat for 20 minutes.
Add the chickpeas and stir through, replace the lid and give it another 10 minutes.
When the potato is tender but not mushy – this is ready! Turn the heat off and fold through the spinach leaves.
Serve with steamed rice and garnish with coriander leaves
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