A delicious and quick 30 minute curry perfect for mid week.
1 tbsp oil
750g sweet potato, peeled and cubed
1 tbsp garam masala
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili flakes
1 tin (400ml) coconut milk
2 tbsp peanut butter
1 tbsp tomato puree
250ml vegetable stock
1 tin (400g) chickpeas, drained
large handful of chopped spinach
200g rice to serve
SHOP THE INGREDIENTS
Heat oil in a large pot (with a lid) and fry the cubed sweet potato for a few minutes.
Add the spices and coat the sweet potato, allow to cook for a minute or so more.
Pour in the coconut milk, peanut butter and tomato puree and stir together.
Then add the stock and chickpeas, stir once more and pop the lid on to allow the curry to simmer for about 15 minutes until the sweet potato is basically cooked.
Remove the lid and allow to cook for a further 10-15 minutes to thicken up to your liking.
Just before it’s done add in the spinach and allow to wilt down.
Serve with rice.
*Cost per serving based on proportion of ingredients used to make the dish. Prices correct as of 12.01.23. Subject to change. For full details click here.