SWEET POTATO & CHICKPEA CURRY WITH BROCCOLINI

SERVES 4

PREP AND COOK: 30 MINS

• 1 tblsp vegetable oil

• ½ cup yellow curry paste • 1 red capsicum, sliced into thin strips

• 800g sweet potato, peeled, halved, cut into 3cm pieces

• 400ml can light coconut milk

• 400g can chickpeas, drained, rinsed

• 100g baby spinach leaves

• Steamed broccolini

1 Heat oil in a stockpot over a medium to high heat. Add curry paste and capsicum. Cook, stirring, for about 1 minute, or until fragrant. 2 Add sweet potato, coconut milk and 1 cup water. Bring to the boil. Boil, covered, stirring halfway, for about 10 minutes, or until sweet potato is tender. Stir in chickpeas. Cook for a further 1 minute, or until hot. Remove from heat. Season with salt and pepper. Stir in spinach leaves until just wilted.

3 Serve with steamed broccolini. Top with Greek yoghurt, if desired.