Sweet Potato and Chickpea Curry with Rice

Wed, 29 June 2022

INGREDIENTS 

•       Olive/rapeseed oil 

•       1 tbsp cumin seeds 

•       1 large onion, finely chopped 

•       4 large cloves garlic, minced 

•       4 tsp grated fresh ginger 

•       1 tsp ground turmeric 

•       1 tsp ground coriander 

•       1 or 2 whole chilies 

•       1 large sweet potato peeled & cut into 1/4-to 1/2 inch dice 

•       1 can chickpeas, drained & rinsed 

•       1 can chopped tomatoes 

•       1 can coconut milk 

•       1  pack baby spinach 

•       freshly ground black pepper & salt 

FOR SERVING 

•       cooked basmati rice, quinoa or cauliflower rice 

•       chopped fresh coriander, lime wedges (optional) 

INSTRUCTIONS 

1) In a large heavy bottom saucepan, heat the oil over medium heat 

2) The oil is hot enough when a cumin seed sizzles when tossed into the pan 

3) Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in colour (be careful not to burn them) 

4) Next stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent. 

5) Then add the garlic, ginger, turmeric, coriander, and pierced chilies. 

6) Stir to combine and sauté for a couple of minutes, until the garlic softens. 

7) Now we are ready for the sweet potato, chickpeas, tomatoes with their juices, and coconut milk 

8) Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender or you can slowly cook in a pre-heated oven,180 fan 200 conventional, gas mark 4 for 45 minutes, you can 9) Once cooked mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional you choose 

10) Once the dish is cooked pop in and stir in the spinach and within a couple of minutes the heat in the dish will wilt the spinach 

11) Season with the salt and black pepper to taste and we are ready to serve