1 pound (450 g) sweet potatoes (about 2 medium) peeled and chopped into 3 cm pieces
2 cups (60 g) fresh spinach
1/2 tbsp oil
1 medium (100 g) onion chopped
3-4 garlic cloves minced
2- inch (5 cm) fresh ginger minced
1/2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
3/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/4 tsp ground ginger
1 1/3 cup (320 ml) coconut milk canned
1 cup (250 g) passata (tomato sauce)
115 oz can of chickpeas rinsed and drained
Fresh herbs to garnish e.g. parsley, cilantro
Instructions:
If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes. Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
Next, add the passata, the sweet potato chunks, and the coconut milk. Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened.
You can now add cooked chickpeas for additional protein.
Finally, stir in the spinach and let simmer until wilted.
Serve over rice or with naan.
For more heat double up on the spices.
Comments