Sweet Potato Curry with Spinach and Chickpeas

A fantastic meat free balti, you will enjoy this one, it is a wonderfully full flavored, vegetarian curry.

Serves 6 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

2 Large sweet potatoes, peeled and diced
1 Medium onion, chopped
1 Teaspoon vegetable oil
2 tablespoons curry powder
2 tablespoon cumin
1 teaspoon cinnamon
400g Fresh spinach, washed, stemmed and coarsely chopped
1 Tin chickpeas, rinsed and drained
150ml water
1 Tin diced tomatoes
Chopped fresh coriander, for garnish
Place sweet potatoes is boiling water and simmer until nearly cooked
Meanwhile heat the oil
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes, and the chickpeas, stir well.
Add water and raise heat up to a strong simmer for two minutes.
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the par-cooked sweet potatoes and stir to coat.
Simmer for another 5 minutes.
Garnish and serve.