Sweet Potato, Chickpea and Spinach Curry

Ingredients

• 1 tbsp olive oil
• 1 red onions, sliced
• 1½ tbsp rogan josh paste
• ½ red chilli, finely chopped
• 1 cm piece of ginger, grated
• 1 sweet potatoes, cut into in 2cm chunks
• 1 x 200g tin chickpeas, drained
• 4 ripe tomatoes, roughly chopped
• 1 x 200ml tin light coconut milk
• 200g spinach, washed

Method

1. Saute onion and curry paste in oil, mix well, then stir occasionally for 10 minutes until onions are soft and golden.
2. Add the chilli, ginger, sweet potato and chickpeas. Cook for 5 minutes.
3. Add the tomatoes and 100ml water and bring to a boil. Reduce the heat to a simmer, then cover and cook for 10–15 minutes.
4. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened.
5. Stir in the coconut milk and cook for a couple of minutes
6. Stir in the spinach and cook until wilted.
7. Serve with rice