Chickpea, Sweet Potato and Spinach curry (Vegan & Gluten Free).

Gather

• Dash of oil (I use virgin coconut oil)
• 1 medium onion thinly sliced 
• 1/4 teaspoon cumin seeds
• 3 whole cardamon pods
• 1 dried red chili
• 5 whole cloves
• 1/2 teaspoon kulonji seeds
• 1/4 teaspoon fenugreek seeds
• 3 garlic cloves chopped
• 150g (1 medium) sweet potato peeled and chopped
• 1 x 400g tin chickpeas drained
• 1/2 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 200ml milk (I use unsweetened carton coconut)
• 100g fresh spinach rinsed
• 1 tablespoon coconut flakes
• 1 tablespoon flaked almonds

Prepare

1. Melt the oil and cook the onion until translucent.
2. Stir through the whole spices – cumin, cardamon, chili, cloves, kulonji and fenugreek.
3. Add the chopped garlic.
4. Throw in the bite sized raw sweet potato pieces and cook through for ten minutes. You may need to add a small amount (50ml) of water at this stage.
5. Stir in the chickpeas.
6. Sprinkle over the powdered spices – ginger, turmeric, curry, coriander and cumin. Mix to distribute them evenly.
7. Pour over the milk, stir to combine then cover and leave for ten minutes.
8. Put the rinsed spinach on top of the curry and allow to wilt down.
9. Add the coconut and almonds, give a final stir and cook for a further two minutes.
10. Enjoy!

Serve & Store

• Serve with brown rice or your favourite grain.
• Scoop up with poppadum’s.
• Add your favourite chutneys and relishes.
• Store covered and refrigerated for up to three days.
• Can be frozen for up to one month (seasoning may need adjusting).