Chickpea, Sweet Potato, Spinach and Coconut Curry

A PERFECT BULK MAKING MEAL

This curry is the perfect comfort food! I make it so often because it tastes so wonderful, and can be made in bulk and frozen to save for those busy days. One of the reasons I love this curry so much is the fact it is not a 'runny' or 'watery' curry - but a thick and 'packed with flavour' for every mouthful - type curry. I also find that the perfect comfort food for me is something with a sweet and creamy taste - and the coconut milk and the sweet potato do just that, as well as working as beautiful engines to combine all the spices together.

I also highly believe in the fact that you don't need to eat meat every day, and I love to make use of alternate protein sources. This means that this dish is also suitable for vegetarians and vegans. In this dish chickpeas are our powerful protein! Did you know they contain 15g of protein per 1 cup?!

Stuck on what to make for dinner tonight?! Try out this incredibly easy recipe with all the details below!

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Serves: 6. Cooking Time: 50 minutes

INGREDIENTS

• 4 tsp coconut oil

• 1 tbsp cumin seeds

• 1 chopped white onion

• 1 tsp sea salt

• 3 minced garlic cloves

• 2 tsp ground ginger

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp ground black pepper

• 1/4 tsp cayenne pepper (more or less to taste)

• 1 medium sweet potato, peeled and cut into dices

• 1 400g can chickpeas, drained and rinsed

• 1 400g can chopped tomatoes, with juices

• 1 400ml can light coconut milk

• 1 pack baby spinach

• For serving: Cooked brown rice, cous-cous or quinoa

METHOD

(TIP: Before you start, have all the ingredients prepped so you avoid burning the spices as you go)

1. In a large saucepan, heat coconut oil over medium heat and wait 2-3 minutes until oil is hot enough.

2. Add the cumin seeds and toast for about a minute, until fragrant and slightly darker in colour (TIP: These are easy to burn so watch them closely).

3. Immediately stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent.

4. Add the garlic, ginger, turmeric, coriander and cayenne pepper. Stir to combine and sauté for a couple of minutes, until the garlic softens.

5. Add the uncooked sweet potato, chickpeas, tomatoes with their juices and coconut milk.

6. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender. (TIP: Stick a fork through the potato to determine when they are tender). While this is cooking, prepare to cook your side of choice.

7. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

8. Serve on a bed of cooked brown rice/cous-cous/ quinoa and enjoy!

Happy Cooking!

Ruth xxx