Sweet potato & chickpea coconut curry
What you'll need
2 Sweet potatoes (peeled & cubed)- 400g Tinned chickpeas (drained)
- 400ml Coconut milk
- 400g Tinned chopped tomatoes
- 2 cloves Garlic (crushed)
- 1 tbsp Curry powder
- 2 handfuls Baby spinach
- 1 tbsp Olive oil
- Salt & pepper (to taste)
Method
- Heat oil in a large saucepan.
- Add garlic and curry powder and cook for 1 minute.
- Stir in sweet potatoes, chickpeas, tomatoes, and coconut milk.
- Simmer for 20–25 minutes until the sweet potato is tender.
- Stir in spinach and season to taste.
Chef's tips
- Crush the digestive biscuits into fine crumbs.
- Melt the margarine in a small pan or microwave.
- Mix the melted spread into the biscuit crumbs until it looks sandy.
- Press this mixture into the bottom of a dish or tin to make the base.
Love this recipe?
Sweet potato & chickpea coconut curry