Sweet potato, chickpea & spinach curry

To freeze the curry for another time, leave it to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.

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Step 1

Heat 2 tablespoons of oil in a large saucepan over a medium heat.

Step 2

Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.

Step 3

Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.

Step 4

Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.

Step 5

Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.

Step 6

Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.

Step 7

Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.

Step 8

Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.

Step 9

Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.