Sweet Potato and Chickpea Curry

Ingredients

• 200 g Sweet potato (peeled and diced into 2 cm chunks)
• 1 Onion (peeled and thinly sliced)
• 5 g Fresh ginger (cut into thin matchsticks)
• 2 Garlic cloves (peeled and finely sliced)
• 20 g Coriander (roughly chopped; use half in the curry and the remainder to garnish)
• 1 tsp Garam masala
• 1 tsp Chilli flakes
• 1 tsp Ground cumin
• 1 tsp Ground turmeric
• 400 g Chopped tomatoes (1 can)
• 400 g Chickpeas (1 can; drained)
• 160 ml Coconut cream
• 200 g Cherry tomatoes
• 200 g Spinach
• 4 tbsp Coconut yoghurt (for serving)
• Olive oil (a drizzle, for cooking)
• Salt (to taste; season the aromatics and adjust the curry as needed)
• Black pepper (to taste)

Steps

1. 1

   Peel and dice the sweet potato into 2 cm chunks. Peel and thinly slice the onion. Peel and finely slice the garlic. Cut the ginger into thin matchsticks, then roughly chop the coriander.

2. 2

   Place a large saucepan over medium heat and add a drizzle of olive oil. Once hot, add the onion, ginger, and garlic. Season with salt and cook, stirring, until the onion has softened.

3. 3

   Stir in the garam masala, chilli flakes, ground cumin, and ground turmeric. Cook for 1 minute, until fragrant.

4. 4

   Add the sweet potato, chopped tomatoes, drained chickpeas, coconut cream, and cherry tomatoes to the pan. Stir well and bring to a boil.

5. 5

   Cover the pan with a lid. Reduce the heat to low-medium and simmer for 20–25 minutes, until the sweet potato is tender.

6. 6

   Season with salt and black pepper. Stir through the spinach and half of the chopped coriander, then taste and adjust the seasoning if needed.

7. 7

   Ladle the curry into bowls. Top each serving with a dollop of coconut yoghurt and the remaining coriander, then serve.

Nutrition per serving

• main
• vegan
• dairy-free
• gluten-free
• curry
• one-pot
• stovetop
• comfort food