Chick Pea, Sweet Potato And Spinach Curry

Serve on rice, quinoa or couscous and minted Greek yoghurt with lemon/ lime wedges.

Ingredients

  • 3 tbsp olive oil
  • 2 red onions, finely chopped
  • 3 red peppers, deseeded, diced
  • 6 cloves garlic, minced
  • 1 tbsp ginger puree
  • 1 tbsp tomato puree
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tins chopped tomatoes
  • 250 ml vegetable stock
  • 3 x tins chick peas, drained
  • 400 g sweet potato, chopped into approx. 1 cm dice
  • 200 g baby spinach leaves
  • Salt and pepper to taste

Method (click to mark as completed)

Serves: 8-10

Preparation time: 10-15 minutes

Serve on rice, quinoa or couscous and minted Greek yoghurt with lemon/ lime wedges.

  1. In the saucepan heat the olive oil.  Add the onions, garlic and red peppers.  Cook for 2-3 minutes, stirring occasionally until soft and golden brown.
  2. Stir in the ginger and tomato puree and cook for a further 1 minute.  Then, stir in the curry powder, paprika, cumin and coriander and cook for a further 1 minute.
  3. Add the chopped tomatoes and stock and bring to the boil.  Pour the mixture into the cooking pot. Add the chick peas and sweet potato and cook on HIGH for 6-8 hours.
  4. Half an hour before the cooking time has finished, add the spinach.

Completed steps (click to remove last step)