Sweet Potato, Chickpea and Spinach Coconut Curry

Ingredients

  • 2-3 tbs oil
  • 1 tbs cumin seeds
  • 1 medium onion, finely chopped
  • 3 large cloves garlic, minced
  • 4 teaspoons grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice 
  • 1 375ml tin chickpeas, drained & rinsed
  • 1 tin diced tomatoes, with juices
  • 1 tin light coconut milk
  • 2 handfuls baby spinach - or 2 cups cauliflower and 2 cups sliced green beans for more veggie option
  • freshly ground black pepper
  • PLUS basmati rice to serve plus fresh coriander

 

Method

  1. In a large saucepan, heat the oil over medium heat. Add the cumin seeds when hot and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, and coriander. Stir to combine and saute for a couple of minutes, until the garlic softens.
  3. If using cauliflower and beans option, stir fry cauliflower at this point with garlic ginger and spices.
  4. Add the sweet potato, chickpeas, tomatoes with their juices  (and green beans if using) , and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.
  5. If using baby spinach, stir in the spinach now and cook until wilted.
  6. Season with the salt and black pepper to taste.