Sweet Potato & Coconut Curry

This is a quick and simply recipe to make and keeps really well.

Serves 4

Ingredients

2 medium sweet potato
1 medium white potato (optional)
1 can chickpeas, drained - *PLANT BASED PROTEIN*
2 cups fresh spinach leaves, washed
1/2 can coconut milk
1/2 cup water, just boiled
1 tbsp tomato puree (optional)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1 tsp ground coriander
1/2 paprika or cayenne pepper or 1 small fresh red/green chilli finely diced
1 inch fresh ginger, grated
1 tsp truffle oil
Salt & Pepper to taste

Method

1. In a large saucepan add the truffle oil, ginger, chilli, herbs and spices with 2 tbsp of water and saute for a minute

2. Add the potatoes and saute for 5 minutes

3. Add the chickpeas, tomato puree and remained of water, mix, turn heat down and simmer gently for 20 minutes (until potatoes are cooked)

4. Add the spinach, put lid on and let the steam wilt the leaves

5. Add the coconut milk and stir

6. Taste for flavour and add anything additional i.e. salt, pepper etc.

7. Serve with white rice or any wholegrain (quinoa or couscous - see picture below work really well) and a tbsp of your favourite plant-based yoghurt

Optional extras to add to the curry sauce: carrots, peas, soya beans, red peppers.

Enjoy!