Sweet potato, chickpea & spinach curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Ginger

  Spices, ground

  50g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  250g

• Tomatoes

  Orange, raw

  8 tomato or 888g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ⅔ cup or 400g

• Spinach

  Raw

  400g

• Curry paste

  3 tbsp or 45g

Directions

1. Heat 2 tablespoons of oil 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. 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 poppadoms and rice, if you like.
2. Recipe by: Phillippa Spence (source: https://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/)

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