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Sweet Potato, Chickpea and Spinach Coconut Curry
Serves 6
| prepPeel and dice sweet potato into 5 mm to 1 cm cubes | |
| prepDrain and rinse chickpeas | |
| prepFinely chop onion | |
| prepMince garlic | |
| prepGrate fresh ginger | |
| 4 tsp virgin coconut oil | Toast cumin seeds in oil |
| 1 tbsp cumin seeds | |
| 1 medium onion, finely chopped | Cook onion until soft |
| ¾ to 1 tsp fine sea salt, plus a pinch | |
| 3 large cloves garlic, minced | Sauté garlic, ginger, spices |
| 4 tsp grated fresh ginger | |
| 1 tsp ground turmeric | |
| 1 tsp ground coriander | |
| ¼ tsp red pepper flakes | |
| 1 medium/large sweet potato, peeled and diced (600 g) | Simmer 20–30 min until potatoes tender |
| 1 x 400 g can chickpeas, drained and rinsed | |
| 1 x 400 g can chopped tomatoes with juices | |
| 1 x 400 ml can light coconut milk | |
| 1 x 142 g pack baby spinach | |
| Freshly ground black pepper | Wilt spinach, season, serve with rice |
| Cooked basmati rice, quinoa, millet or sorghum | |
| Chopped fresh coriander leaves | |
| Unsweetened shredded or large-flake coconut | |
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