Sweet Potato, Chickpea & Spinach Curry⚓︎

Based on https://www.jamieoliver.com/recipes/vegetables/sweet-potato-chickpea-amp-spinach-curry

Personal rating:

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Ingredients⚓︎

  • 2 red onions, finely diced
  • 3 tbsp Patak Rogan Josh Curry Paste (or comparable Curry Paste)
  • 1 tsp ground ginger (3cm grated if fresh) (maybe down to 1/4 or 1/2 tsp?)
  • 1 tsp of ground coriander (maybe up to 1 tbsp?)
  • 2 sweet potatoes, 2cm cubes
  • 400ml can of chickpeas, drained
  • 400ml can of chopped tomatoes
  • 400ml can of light coconut milk
  • Bag of spinach
  • 1 cup uncooked rice

Recipe⚓︎

  • Prep the onions and sweet potatoes. Start the rice
  • Heat 2 tbsps of oil in a large pot over medium heat
  • Saute the onions with the curry paste. Cook for 10m until soft and golden
  • Add the ginger, coriander, sweet potato, chickpeas, tomatoes, and 200 ml water to the pan. Bring to a boil
    • Reduce the heat to a simmer, then cover and cook for 10-15 min
  • Remove the lid, then cook for a further 15-20 min, 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
  • Serve on rice

Notes⚓︎

  • You could add chopped cauliflower, red pepper, or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander, and shredded lettuce