Vegetable Curry

• 400g canned chickpeas, drained
• 1 large sweet potato, cubed
• 200g baby spinach
• 400ml coconut milk
• 400g crushed tomatoes
• 1 onion, diced
• 4 garlic cloves
• 2cm ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt
• Basmati rice and naan to serve

Instructions

1. 1

   Sauté onion until golden. Add garlic, ginger, and all spices. Cook 1 minute.

2. 2

   Add tomatoes and cook 5 minutes.

3. 3

   Add sweet potato and coconut milk. Simmer 15 minutes until potato is tender.

4. 4

   Add chickpeas and simmer 5 more minutes.

5. 5

   Stir in spinach until wilted.

6. 6

   Season with salt. Serve over basmati rice with naan.

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