Full of nourishment and warming spices, this curry makes a big batch that will see you through a few chilly weeknights. Serve with steamed millet or quinoa.
Serves: 6
INGREDIENTS
ghee or coconut oil for sautéing
1 onion, finely diced
4 garlic cloves, finely diced garlic
2 tablespoons finely diced ginger
1 tablespoon curry powder (I used a hot variety)
1 teaspoon ground cumin
½ teaspoon garam masala
3 cups vegetable stock
1 x 400-gram tin chopped tomatoes
1 cup full-fat coconut cream
2 x 400-gram tins chickpeas, drained and rinsed
3 medium sweet potatoes/orange kumara, peeled and cut into 3cm cubes
300 grams frozen spinach leaves, thawed
sea salt and ground black pepper, to taste
To serve: steamed rice, millet or quinoa
METHOD
Heat a large spoonful of oil in a soup pot over a low/medium heat. Add the onion, garlic and ginger. Cook gently for 5 minutes until the onion is translucent. Add the curry powder, cumin and garam masala. Cook for a further minute.
Add the vegetable stock, tomatoes, coconut cream, chickpeas and sweet potatoes. Simmer for approximately 35 minutes until the sweet potato is tender. Mash a little of the sweet potato against the side of the pot – this will help to thicken the gravy. Add the spinach and heat through for 3–4 minutes. Season to taste with sea salt and ground black pepper.
Serve with steamed rice, millet or quinoa.
Will last up to four days in an airtight container in the fridge.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!