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Ingredients
4 servings
1 Tbspcoconut oil
1red onion
diced
3 tspgarlic
minced
1 tspminced ginger
1sweet potato
large, peeled/chopped
1 tspgaram masala
1 tspground coriander
½ tspground cumin
½ tspturmeric
¼ tspblack pepper
1 tspsalt
1tin chickpeas
drained
1 x 400mlchopped tomato tin
400mlcoconut milk
3 handfulsbaby spinach
crushed chilli flakes
Garnish
Instructions
Step 1
Peel & chop the sweet potato into small chunks (smaller cubes will help it cook faster)
Step 2
Heat the coconut oil in a pan on medium heat & sauté the onion, till soft
Step 3
Once soft, add the sweet potato, garlic, ginger & all the seasonings listed above. Mix together & cook for 1-2 mins
Step 4
Stir in the drained chickpeas, tomato tin & coconut milk, then bring to a simmer
Step 5
Cover & simmer for 20 mins (or until the sweet potato is fork tender & the sauce has thickened)
Step 6
Uncover & stir in the baby spinach, (add more salt/ black pepper as needed)
Step 7
Remove from the heat & garnish with chilli flakes
Step 8
Serving suggestion: basmati rice
Notes
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