Chickpea Sweet Potato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium sweet potatoes (roughly 450g), peeled and diced into 2cm pieces
02 -
1 big onion (or 2 smaller ones), finely diced
03 -
2 garlic cloves, chopped finely
04 -
2 teaspoons of freshly minced ginger
05 -
1 tin (400g/14oz) of chickpeas, rinsed and drained
06 -
2 tins (400g/14oz each) of chopped tomatoes
07 -
1 can (400g/14oz) of full-cream coconut milk
08 -
2 tablespoons of concentrated tomato paste
09 -
2 heaping cups (about 60g) of baby spinach leaves
10 -
2 tablespoons of cooking oil
→ Spice Blend
11 -
2 tablespoons mild curry seasoning
12 -
1 tablespoon ground coriander powder
13 -
½ tablespoon ground cumin seeds
14 -
1 teaspoon of ground paprika spice
15 -
½ teaspoon ground cinnamon
16 -
½ teaspoon of table salt
17 -
½ teaspoon of freshly ground black pepper
→ For Serving
18 -
Steamed rice
19 -
Freshly chopped coriander leaves
20 -
Sliced red onions
21 -
Sprinkle of chili flakes
# Instructions:
01 -
Warm up the vegetable oil in a big pan on medium-high heat. Toss in the diced onions and cook for 5 minutes while stirring until they soften.
02 -
Mix in the minced garlic, ginger, and all the spices (curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper). Cook everything for about a minute to let the aroma bloom.
03 -
Stir in the sweet potato chunks, drained chickpeas, chopped tomatoes, coconut milk, and tomato paste. Let it all heat up together until it starts to gently bubble.
04 -
Cook the mixture on a low bubble for around 20 minutes, giving it the occasional stir, until the sweet potatoes are soft. If it looks too thick, add a splash of water.
05 -
Fold the spinach into the mixture until it wilts. Dish up the curry on rice and add some chopped coriander, red onions, and a pinch of chili flakes if you like some heat.
# Notes:
01 -
You can make this ahead of time and keep it in the fridge for up to 2 days
02 -
Freezes well - cool it completely first, then freeze. Move to the fridge overnight to defrost
03 -
Throw in extra veggies like courgettes, peppers, or cauliflower if you want
04 -
Pop everything into a slow cooker on high for 3-4 hours or on low for 5-6 hours