Chickpea & sweet potato curry

Ready in 35min, this lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach is easy to prepare and packed full of flavour. Great for vegetarians and meat-eaters alike, it’s also mild enough for the kids to enjoy, bu

SERVES 4 PREP 5min COOK 30min

• 2tbsp sunflower oil

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 2tsp finely chopped ginger

• 2tbsp mild curry powder (go hotter if you prefer)

• 1tbsp ground coriander

• 1/2tbsp ground cumin

• 1tsp paprika

• 1/2tsp ground cinnamon

• 2 medium sweet potatoes (about 450g total), peeled and chopped into 2cm chunks

• 400g tin chickpeas, drained

• 2 x 400g tins chopped tomatoes

• 2tbsp tomato purée

• 400g tin coconut milk

• 60g baby spinach

TO SERVE

• Cooked basmati or pilau rice

• Fresh coriander

• Red onion, sliced

1 Heat the oil in a large frying pan over medium-high heat. Add the onion and cook for 5min, stirring often, to soften.

2 Add the garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon and ½tsp each salt and freshly ground black pepper. Stir and cook for a further min.

3 Add the sweet potatoes, chickpeas, tomatoes, tomato purée and coconut milk. Bring to a gentle bubble, then simmer gently, stirring occasionally, for 20-25min, until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) cook for 5-10min more. Add a splash of water or veggie stock if the sauce starts to look too thick.

4 Stir in the spinach (it should wilt quickly), then turn off the heat.

Serve with basmati or pilau rice, topped with fresh coriander and sliced red onion.

GET AHEAD Make the curry, then cool it quickly, cover and chill for up to 2 days. Reheat in a pan, or in the microwave, stirring often, until piping hot throughout.