This easy curry is packed full of nutrients and the perfect warming dish after a crisp autumn walk
Serves 4
Ingredients:
4 small sweet potatoes, peeled and cut into 1 inch chunks
400g can of chickpeas, drained
400g can chopped tomatoes
400ml coconut milk
1tbsp coconut oil
1 onion, diced
2 tbsp fresh grated ginger
4 cloves of garlic, crushed
2 tsp cumin
2 tsp turmeric
6 cardamom pods
1-2 tsp dried chili flakes (adjust depending on how hot you like your curry)
3 tbsp natural yoghurt
salt and pepper to taste
chopped fresh coriander and toasted almonds to serve
Method:
- Heat the coconut oil over a medium heat and add the onions. Gently fry for 5 minutes
- Add the ginger and garlic to the pan and cook for a further 2 minutes
- Meanwhile dry fry the chili, cumin, turmeric and cardamom for 1 minutes over a low heat to release the aromas
- Add the spices to the pan with the onions
- Stir in the chopped tomatoes and coconut milk
- Add the sweet potato chunks to the pan. Bring to the boil then cover with a lid and reduce the heat to a low simmer.
- Cook for around 20 minutes until the sweet potato is starting to soften
- Add the chickpeas and cook for a further 5 minutes
- Stir in the spinach until it has just wilted
- Turn off the heat and stir through the natural yoghurt
- Taste and season with salt and pepper
- Ladle in to bowls and sprinkle over the coriander and toasted almonds
- Serve with mounds of fluffy rice and wedges of naan bread
