Chickpea Curry
Ingredients
- 3 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2g curry leaves
- ½ tsp turmeric
- 2cm ginger
- 180ml coconut cream
- 400g spinach
- 30g coriander
- 1 onion
- 1 red chilli
- 1 garlic clove
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of chickpeas
- 1 lime
Method
1
For the sweet potatoes
- Prick the sweet potatoes all over with a fork, place on the lined baking tray and roast in the oven for 45-50 mins until the sweet potatoes are tender (they may need longer if the potatoes are larger)
2
Preparing the veg
- Peel and dice the onion
- Peel and grate the garlic and ginger
- Drain and rinse the chickpeas
- Trim, de-seed and finely chop the red chilli
- Pick and roughly chop the coriander leaves and finely chop the stalks
- Cut the lime into wedges
- Roughly chop the spinach
3
Cooking the curry
- Warm the vegetable oil in a large saucepan over a medium heat
- Add the onion and a pinch of salt and stir for 5-6 mins until soft
- Add the cumin, coriander and turmeric and stir for 1 minute
- Add the curry leaves, chilli, ginger, garlic and coriander stalks to the pan and stir for 2 minutes
- Add the tomatoes to the pan and simmer for 5 minutes, stirring occasionally
- Add the coconut cream and chickpeas to the pan and cook for a further 5 minutes
- Remove the pan from the heat and stir through the spinach and half the coriander leaves
- Taste and season to perfection
4
Time to serve
- Put 1 roast sweet potato onto a plate, carefully cut open lengthways and fluff the flesh with a fork
- Spoon over half the chickpea curry, squeeze over half the lime wedges sprinkle over the coriander leaves and serve immediately
- Transfer the other sweet potato and the remaining curry to a sealable container and enjoy later in the week