Spinach, Sweet Potato & Chickpea Chana Masala
Ingredients:
Sweet potato 400g
Spinach baby 80g
Chickpeas in water 320g
Kerala curry spice 20g
Garlic cloves 40g
Onions red 160g
Ginger 20g
Red chillies 20g
Cumin ground 2g
Ground turmeric 2g
Chopped tomatoes tins 120 g
Vegetable stock (reduced salt) 600ml
Small bunch of spring onions
Method:
1. In a medium-hot frying pan, heat the oil and fry the onions until softened.
2. Add the crushed garlic, ginger, red chilli, turmeric, cumin and curry powder, and cook for a further 2 minutes until fragrant.
3. Add the sweet potato chunks and stir everything together so the potato is coated in the spice mixture.
4. Add 600ml vegetable stock along with the chopped tomatoes and bring to the boil. Simmer for 20 minutes, until the potatoes are almost cooked. If necessary, add some water.
5. Add the chickpeas and continue cooking until the sweet potatoes are fully cooked.
5. Once the mixture has come together, stir in the spinach, remove from the heat and leave with the lid on. Once wilted, serve with brown rice and top with sliced spring onions and sliced chilies.