Chickpea, Spinach and Sweet Potato Curry
The batch will make about enough for 6-8 so good for batch cooking and freezing, it can be served with a choice of accompaniments to keep the tastes varied
Ingredients:
- 1 large onion
- 1 jar Cape Treasures Cape Curry Yellow Curry Paste
- 500g cooked chickpeas
- 500g sweet potato, cut into cubes and roasted until soft
- 200g spinach
- 1 can tinned tomatoes
- 400ml coconut milk
- Zaytoun olive oil, for frying
To serve:
- Kilombero rice, cooked to instructions, naan bread or both if hungry!
- Eswatini Hot Mango Chutney and Lime Pickle
- Ukuva Fermented Chilli Hot Drops
- yoghurt
Method:
- Chop and fry the onion in some vegetable oil until soft, then add the curry paste to fry for a few minutes.
- Stir in the cooked sweet potato, chickpeas, spinach, tinned tomatoes and coconut milk.
- Simmer for 15-20 minutes until spinach is wilted/defrosted and everything is well heated through.
- Serve with rice, naan and assorted condiments as you like