Yellow chickpea and sweet potato coconut curry

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Sweet potatoes150 g
• Spinach80 g
• Onion50 g
• Coconut milk80 ml
• Vegetable broth150 ml
• Curry powder2 teaspoons
• Turmeric1 teaspoon
• Ginger5 g
• Tamari1 teaspoon
• Lime juice1 teaspoon
• Peanut oil1 teaspoon

Contains: nuts, soy, celery,

In season: October – March

Method

1. Peel the onion and ginger and chop finely; peel the sweet potatoes and cut into cubes of about 2 cm; rinse and drain the cooked chickpeas and wash the spinach.
2. Heat the groundnut oil in a saucepan over medium-low heat and fry the onion and ginger for 3 minutes, until the onion is translucent.
3. Add the curry powder and turmeric and toast for 30 seconds, stirring, until fragrant but not burnt.
4. Pour in the coconut milk and vegetable stock, add the sweet potatoes, bring to the boil and cook over medium-low heat for 15 minutes with the lid ajar, until tender.
5. Add the chickpeas and spinach and cook for 4 more minutes, until the spinach has wilted and the curry is thick.
6. Turn off the heat, season with the tamari and lime juice, taste and serve.