Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A mild family curry with sweet potato, chickpeas, and spinach.
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Ingredients
saucepan, deep frying pan, chopping board
Method
Rinse the rice, then simmer in a saucepan of boiling water for 12 to 15 minutes until tender. Drain and cover to keep warm.
Peel the sweet potatoes and cut them into 2cm chunks. Drain and rinse the chickpeas, then roughly chop any large spinach leaves.
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View recipeWarm 1 tbsp oil in a deep pan over a medium heat. Fry the curry paste for 1 minute, then add the sweet potato and stir for 2 minutes until coated and fragrant.
Pour in the coconut milk plus half a tin of water. Add the chickpeas, bring to a steady simmer, then cook for 15 to 18 minutes until the sweet potato is soft at the centre.
Stir through the spinach for 1 to 2 minutes until wilted. Taste the sauce and add a pinch of salt or a squeeze of lemon if you have one.
Spoon the rice into bowls and ladle the curry over the top, making sure every serving gets plenty of chickpeas and sweet potato.
