Chickpea, Spinach And Sweet Potato Curry

Sun, 26 November 2023

INGREDIENTS:
Olive oil
3cm piece of ginger finely chopped
2 red onions, finely chopped
2 cloves garlic, finely chopped
½ litre water
400g tin chopped tomatoes
3 sweet potatoes cubed into bite-size pieces - try to have similar sizes for cooking time
400g tin chickpeas
Tin coconut milk
Bag of washed spinach

For The Curry Paste:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 thumb-sized piece fresh root ginger
3 roasted red peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons tomato puree
1 small bunch fresh coriander

METHOD:
1. Get the paste ready by dry roasting the cumin, coriander & black pepper. When the seeds
begin to pop, take off the heat and let them cool down. When they have cooled down, grind with
a pestle and mortar or spice/coffee grinder and blitz together in the processor with the rest of the
ingredients.
2. Add oil to a heavy based saucepan, lightly fry off ginger, onion and garlic together until
translucent.
3. Add curry paste and cook off for 5 mins. If sticking to the pan, add some water.
4. Add ½ litre of water plus the can of tomatoes.
5. Add cubed sweet potato and cook on a medium heat for 10 mins until the sweet potato is
nearly cooked (you will know as when you squeeze it should have a give in it.
6. At this point you can add the chickpeas and slowly simmer for a further 8/10 mins.
7. Last but not least add coconut milk and slowly bring back to temperature. Add spinach at the
last minute before serving.
8. Serve with fluffy rice or a grain of your choice.