Sweet Potato & Spinach Coconut Curry

Ingredients · per serving

• 1 tbsp Coconut oil
• 150 ml Vegetable stock
• 1.5 tsp Curry powder
• ¼ lime Lime
• slices Green chilli
• 80 g Basmati rice
• 250 g Sweet potato
• 2 cloves Garlic
• 150 ml Coconut milk
• 1 tsp grated Fresh ginger
• ½ tsp Ground cumin
• small handful Fresh coriander
• 120 g Tinned chickpeas
• to taste Salt
• 80 g Baby spinach
• ¼ tsp Ground turmeric
• 1 onion Onion

Instructions

1. Heat 1 tbsp coconut oil (or olive oil) in a large pot over medium heat. Add the chopped onion. Cook 5 min until soft.
2. Add minced garlic, grated ginger, and chilli (if using). Cook 1 min.
3. Add the curry powder, ground cumin, ground turmeric. Stir 30 sec to toast.
4. Add the peeled, diced sweet potato. Toss to coat in spices.
5. Add the coconut milk and stock. Bring to a simmer. Cover. Cook 15 min — sweet potato should be tender (knife should slide in easily).
6. Add the drained chickpeas and stir in the spinach in handfuls until wilted (2 min).
7. Squeeze in lime juice. Taste — adjust salt. Should be creamy with a gentle hum of spice.
8. Scatter chopped coriander. Serve over basmati rice with naan or chapati on the side.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.