Simple Sweet Potato Dish (Print Version)
# Ingredients:
→ Essentials
01 -
2 tablespoons vegetable oil
02 -
1 large onion (or 2 smaller ones), diced finely
03 -
2 cups (60g) baby spinach, tightly packed
04 -
2 medium sweet potatoes (around 450g), peeled and cut into bite-sized pieces
05 -
2 teaspoons fresh ginger, grated or minced
06 -
2 cloves of garlic, finely crushed
07 -
1 tin (400g/14oz) of coconut milk, full-fat
08 -
2 tins (400g/14oz each) of chopped tomatoes
09 -
1 tin (400g/14oz) of chickpeas, rinsed and drained
10 -
2 tablespoons of tomato paste or puree
→ Flavoring and Spices
11 -
½ teaspoon of ground cinnamon
12 -
½ teaspoon of ground black pepper
13 -
1 teaspoon of paprika
14 -
½ tablespoon ground cumin
15 -
½ teaspoon salt
16 -
2 tablespoons of mild curry powder
17 -
1 tablespoon ground coriander
→ Toppings and Sides
18 -
Hot cooked rice
19 -
Fresh coriander leaves to garnish
20 -
Slices of red onion
21 -
A pinch of red chilli flakes (optional)
# Instructions:
01 -
Drizzle vegetable oil into a big frying pan and heat on medium. Toss in the diced onion, and cook for about 5 minutes, mixing often, until soft.
02 -
Toss in minced garlic, freshly grated ginger, and your chosen spices (curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper). Stir constantly for 60 seconds to bring out the aroma.
03 -
Add in the sweet potato chunks, coconut milk, chickpeas, tomato puree, and canned tomatoes. Keep stirring and let everything come to a light simmer.
04 -
Simmer gently for roughly 20 minutes. Keep an eye on the sauce, and stir every now and then. If it thickens too much, pour in a little water.
05 -
Mix the fresh spinach into the curry until it softens. Spoon the curry over rice and add toppings like coriander, red onion, and a sprinkle of chilli flakes if you'd like.
# Notes:
01 -
Cook ahead! Keep in the fridge for no more than 2 days.
02 -
Freezes well. Let it cool fully first, then freeze. Thaw in the fridge overnight.
03 -
You can toss in extras like courgette, bell peppers, or cauliflower.
04 -
Perfect for slow cooking! Use high for 3 to 4 hours, or low for 5 to 6 hours.