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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!