Sweet Potato, Chickpea and Spinach Coconut Curry

Serves 6

A creamy one-pot curry: sweet potato and chickpeas simmered in spiced coconut milk and tomatoes, finished with wilted spinach.

20 ml virgin coconut oil	Heat oil, toast cumin seeds ~1 min	Add onion, pinch salt; cook 3–5 min	Add garlic, ginger, spices; sauté 2 min	Add sweet potato, chickpeas, tomatoes, coconut milk; simmer covered 20–30 min	Stir in spinach; cook until wilted	Season with salt and black pepper	Serve over grains, garnish with coriander, coconut, lime
1 tbsp cumin seeds
1 medium onion, finely chopped
a pinch fine sea salt (for the onion)
3 large cloves garlic, minced
4 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
¼ tsp red pepper flakes, or to taste
1 medium-large sweet potato, peeled and cut into 5mm–1cm dice (600 g)
1 x 400 g can chickpeas, drained and rinsed (or 250 g cooked chickpeas)
1 x 400 g can chopped tomatoes, with juices
1 x 400 ml can light coconut milk
1 x 142 g pack baby spinach
¾ to 1 tsp fine sea salt, to taste (for finishing)
freshly ground black pepper
cooked basmati rice, quinoa, millet or sorghum
chopped fresh coriander leaves
unsweetened shredded or large-flake coconut
lime wedges (optional)

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