Nourishing store-cupboard sweet potato curry

This is my favourite curry ever. I love sweet potatoes and chickpeas, and the mildly spiced coconut & tomato sauce feels like a hug from an exotic grandma. It’s really quick to throw together, using mostly store cupboard ingredients. It’s something that tastes really great after a day or 2, so it’s a fantastic candidate for batch cooking or packed lunches. Honestly, I sometimes just eat this curry as it is, but some rice on the side, or my lovely wholemeal coriander naans, are excellent companions.

Ready in 40 minutes

Serves 4

INGREDIENTS

  • 2 cloves of garlic
  • A 3cm chunk of ginger
  • 2 big sweet potatoes
  • A tin of coconut milk
  • A tin of tomatoes
  • A tin of chickpeas
  • 4 balls of frozen spinach
  • 2 tsp. garam masala
  • 2 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. ground coriander

METHOD

  • Put a large saucepan on a medium heat with a splash of oil. Finely chop the garlic and ginger and add to the pan, frying for a minute or so.
  • Add your spices to the pan, stirring and toasting for a few seconds to wake up the flavours.
  • Throw in your tomatoes, coconut milk, and drained chickpeas.
  • Cut the sweet potato into 2-3sm chunks ans add to the pan. Add about half an empty tin of water to help just cover the potatoes, and add a good pinch of salt.
  • Add in your frozen spinach, put a lid on, and turn to a low heat. Allow to simmer for 20-30 minutes until the potatoes are really tender.
  • When it’s ready and smelling delicious, mash a few of the potatoes with the back of a fork in order to thicken the sauce.
  • Eat it up with the sides of your choice and feel the love.
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