Sweet Potato & Chickpea Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium sweet potatoes (about 450g) that have been peeled and cubed into 2cm pieces
02 -
1 large onion, or 2 small ones, chopped finely
03 -
2 cloves of garlic, crushed or minced
04 -
2 teaspoons of fresh ginger, grated or minced finely
05 -
1 can (400g/14oz) of chickpeas, rinsed and drained
06 -
2 cans (400g/14oz each) of diced tomatoes
07 -
1 can (400g/14oz) of rich coconut milk
08 -
2 tablespoons of concentrated tomato paste
09 -
2 heaped cups (60g) of baby spinach leaves
10 -
2 tablespoons of cooking oil, like vegetable oil
→ Spice Blend
11 -
2 tablespoons of mild curry powder
12 -
1 tablespoon of coriander powder
13 -
1 teaspoon of paprika
14 -
½ tablespoon of ground cumin
15 -
½ teaspoon of cinnamon powder
16 -
½ teaspoon of salt
17 -
½ teaspoon of black pepper
→ For Serving
18 -
Steamed rice
19 -
Chopped fresh coriander leaves
20 -
Thinly sliced red onion
21 -
Crushed chilli flakes
# Instructions:
01 -
Pour the vegetable oil into a big skillet and warm it up over medium-high heat. Toss in the chopped onions and cook for about five minutes, stirring often until they soften.
02 -
Add the minced garlic and ginger, along with all the spices (mild curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper). Cook everything together for another minute to bring out all the lovely smells.
03 -
Mix in the cubed sweet potatoes, drained chickpeas, canned diced tomatoes, tomato paste, and coconut milk. Give everything a good stir and let it start to simmer.
04 -
Let the curry bubble gently for about 20 minutes, giving it a stir every now and then. Check the sweet potatoes—when they’re soft, you’re good. Add a little water if the sauce feels too thick while it’s cooking.
05 -
Stir in the spinach until it wilts into the curry. Serve it hot with rice and top it with fresh coriander, red onion slices, and chilli flakes if you like a kick.
# Notes:
01 -
You can make this curry ahead—it keeps in the fridge for two days.
02 -
To freeze, let it cool completely before transferring to the freezer. Defrost it in the fridge overnight before reheating.
03 -
Feel free to toss in extra veggies like zucchini, bell peppers, or cauliflower.
04 -
Works great in a slow cooker—cook it on high for 3-4 hours or low for 5-6 hours.