Sweet Potato & Chickpea Coconut Curry

Ingredients

• 2 tbsp neutral oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp mild curry powder
• 400 g canned chickpeas, drained and rinsed
• 200 g crushed tomatoes
• 200 ml coconut milk
• 100 g baby spinach
• 200 g sweet potato, peeled and cut into small 1 cm cubes
• 600 g cooked rice, for serving
• 1/2 tsp fine salt, plus more to taste
• 1 tbsp fresh lemon juice

Step-by-Step Instructions

1. 1

   Warm the cooked rice safely until hot, following its storage and reheating instructions. Keep it covered while you make the curry.

2. 2

   Heat the oil in a wide pan over medium heat. Cook the onion for 4 to 5 minutes until soft. Add the garlic and curry powder and stir for 30 seconds.

3. 3

   Add sweet potato, chickpeas, crushed tomatoes, coconut milk, salt, and 100 ml water. Simmer gently for 15 to 18 minutes until the sweet potato is tender, stirring occasionally, until the sauce coats the beans.

4. 4

   Fold in spinach and cook for 1 to 2 minutes until wilted. Turn off the heat, stir in lemon juice, and taste for salt.

5. 5

   Spoon rice into bowls and add the curry. Serve while both are hot.