Chickpea Coconut Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

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