Sweet Potato and Chickpea Curry

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Ingredients

• 2 tbsp olive oil
• 2 red onions, diced
• 3 tbsp rogan josh paste
• 1 fresh red chilli, finely sliced
• 3cm piece fresh ginger, grated
• 1 bunch fresh coriander, stalks chopped, leaves reserved
• 3 sweet potatoes, peeled and cubed
• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 400ml tin light coconut milk
• 400g baby spinach

Method

1. Heat the oil in a large, heavy-based saucepan over medium heat.
2. Add the onions and curry paste, cooking for 8-10 minutes until the onions are soft and golden, stirring occasionally.
3. Add the chilli, ginger, coriander stalks, sweet potato chunks and chickpeas.
4. Cook for 5 minutes, stirring regularly.
5. Pour in the chopped tomatoes and 200ml water.
6. Bring to the boil, then reduce heat to low.
7. Cover and simmer gently for 10-15 minutes, then remove the lid and continue cooking for another 15 minutes until the sweet potatoes are tender and the sauce has thickened.
8. Stir in the coconut milk and cook for 2 minutes.
9. Add the spinach in handfuls, stirring until wilted.
10. Serve scattered with the reserved coriander leaves, alongside basmati rice and poppadoms.

Cook's notes

This curry freezes beautifully for up to 3 months.

Cool completely before portioning into freezer bags or containers.

Defrost overnight and reheat gently, adding a splash of water if needed.