Chickpea & Sweet Potato Spinach  Curry

•3 cups (100g) spinach, chopped

•1 tbsp. oil

•1 medium onion, chopped

•1 inch (3cm) ginger, grated

•2 cloves garlic, minced

•1/2 chilli pepper, chopped

•1 medium sweet potato, peeled, chopped

•1/2 tsp of hot pepper

•½ tsp sweet pepper

•½ tsp turmeric

•14 oz. (400g) can chickpeas

•2/3 cup (150ml) vegetable broth

•1 cup (250ml) coconut milk, canned

Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often stirring for about 3 minutes.

 

Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.

 

Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.

 

Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.

 

Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice

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© 2018 Victoria Schoffner

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