This is one of those recipes that we find perfect for occasions when you want to throw together a meal with all of your remaining ingredients prior to a grocery shop. This sweet potato, chickpea and spinach curry, made with coconut milk is best served with rice, couscous or on Naan bread. Perfect for a refreshing and comforting dinner!

Ingredients (serving 4) 

1-tablespoon olive oil

1-tablespoon (15ml) cumin seeds

2 onions, finely chopped

3 large cloves garlic, minced

1 teaspoon (5ml) Basil

1 teaspoon (5ml) Sage

1 teaspoon (5ml) Thyme

½ teaspoon (5ml) salt

Freshly ground black pepper

1g Lemongrass (chopped) 

25g Fresh Cut Coriander 

2 ripe tomatoes

3 tablespoons of medium curry powder  

2 medium/large sweet potato, peeled & cut 

1 (400ml) can chickpeas, drained & rinsed, 

1 (400ml) can light coconut milk

1 (220g) package baby spinach

Mozzarella balls (optional) 

Method

• Heat 1 tbsp of oil in a large saucepan over a medium heat. Add cumin seeds, onions, a pinch of salt, pepper, garlic and cook for 5 minutes - or until the onion is soft and translucent.

• Add the lemongrass, coriander, thyme, chopped tomatoes, spinach and fry for a further 3-4 minutes until the spinach is wilted.

• Add the coconut milk and then add 3 tbsp of your curry powder, cook this through until the sauce has thickened. 

• Chop your sweet potato into approximately 2cm chunks. Boil your sweet potato and chickpeas in a separate pan for 7-10 minutes (this can be together or separately), and once soft add them to your saucepan with your spinach and coconut milk.

• Reduce the heat to a simmer, then cook for 10 to 15 minutes.

• Add chopped mozzarella balls, then serve with rice, couscous or on Naan bread.

Enjoy!