Sweet Potato Chickpea and Spinach Curry

How to Prepare Sweet Potato, Spinach and Chickpea Curry – Detailed Instructions

Step One

Peel and dice the sweet potatoes into bite-size pieces. I aim for sizes ranging from 1 to 2 cm, though they aren’t necessarily uniform.

Step Two

Add the ghee to a spacious, non-stick, heat-resistant skillet or pot and melt it over medium temperature.

Step Three

Incorporate the onion and sauté for 5 minutes, occasionally stirring. I genuinely enjoy the aroma of onions sautéing in ghee.

Step Four

Mix in the chilli, garlic, and ginger.

Step Five

Introduce the curry powder, coriander, and cumin.

Step Six

Cook for 5 minutes, stirring frequently.

Step Seven

Add the sweet potatoes and chickpeas (with the liquid from the can – do not drain!) and stir.

Step Eight

Pour in the coconut milk and canned tomatoes. Fill one of the empty cans with water and add that as well.

Step Nine

Mix everything together thoroughly.

Step Ten

Season with salt, pepper, and chilli flakes if desired.

Step Eleven

Allow to simmer and reduce the heat if necessary, to maintain a consistent simmer.

Step Twelve

Cook for 30 minutes, until the potatoes are tender and the sauce has thickened. If your sauce remains too watery, combine a little cornflour with a splash of water (or place the cornflour in a small bowl and add some curry sauce to mix) and stir into the sauce; it will act quickly.

Step Thirteen

Incorporate the spinach, stir in and cook until wilted; this will take just a few minutes.