Chickpea and sweet potato curry

(serves 6-8)
 Adapted from Kitchen Sanctuary

This Indian-style mild curry is a new addition to our vegetarian rotation. It was inspired by having leftover roasted sweet potato and chickpeas that we'd already soaked, and with a bit of googling, we found this great recipe! Hubby made this first and kept it on the stove to cook for a lot longer than the original recipe and it really developed the flavour so well worth the wait! It also keeps well for a couple nights and probably freezes well too.

Prep time: 20 min

Cooking time: 60 to 80 min

Ingredients

2 medium sweet potatoes (around 450g)
2 tbsp vegetable oil
1 large brown onion
2 cloves garlic
2 tsp minced ginger
2 Tbsp mild curry powder
1 Tbsp ground coriander
½ Tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ to 1 tsp salt
½ tsp black pepper
2 cans (2 x 400g) chopped tomatoes
2 tbsp tomato paste
1 can (400g) full fat coconut cream
1 can (400g) chickpeas, drained
2 packed cups (60g) baby spinach

To serve;
Brown or basmati rice
½ Spanish onion, finely sliced

Method

1. Preheat the oven to 180 C. Dice the sweet potato into 2cm squares, toss in olive oil and salt and roast for 30 to 40 minutes. Set aside.

2. Prepare the ingredients by finely chopping the onion, garlic and ginger.

3. Heat oil in a large saucepan on medium heat. Add the onion and cook for five minutes, stirring often until soft. Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for another minute.

4. Add the tinned tomatoes, tomato puree and coconut cream. Bring to a gentle bubble then simmer gently for 30 to 60 minutes.

5. Add in the chickpeas and sweet potato and cook for a further 15 minutes. 

6. When almost ready to serve, add the baby spinach and cook for another minute then turn off the heat.

7. Serve with rice and sprinkle with sliced Spanish onion.