SWEET POTATO perfection!
This T comforting Warming Sweet Potato and Chickpea Curry will hit the spot!
SERVES ERVES 4-6 6 H Heat 1 tbspb oliveli oil il i in a pan and d add dd 1 tsp mustard seeds, 1 finely diced red onion, 2 finely diced garlic cloves, 1 seeded and finely sliced red chilli and 4cm finely sliced ginger. Cook on medium heat 8 minutes. If onions begin to burn, add a little water. Add 1 heaped tbsp curry powder and 1 tsp turmeric and cook a further 2 minutes. Stir in 400g can drained chickpeas, 600ml coconut milk and 500mll veg or chickenhi k stock,k and simmer 10 minutes before adding 650g sweet potato diced into 4cm cubes. Simmer 15-20 minutes with the lid half on, half off. Check texture and add more coconut milk if desired, but be careful not to stir too much as sweet potato will break up. Once cooked, remove from heat and gently stir in 300g spinach leaves with juice 2 limes, zest 1 lime and 1 tsp chilli flakes. Serve with brown rice and chutney.