Chickpea, Sweet Potato and Spinach Curry

We are trying to increase the number of vegetarian dishes we eat. Therefore, I have created “Vegetable Tuesdays”. This way we don’t only talk about it but have to do it. I love trying out new things and finding exciting vegetarian dishes.

My partner likes his meat, but when he had this dish he said that if all vegetarian courses tasted as good as this one he would have no problem with turning vegetarian.

This recipe originally comes from Jamie Oliver and has been slightly altered.

I like to serve it with naan and popadoms (naan for everyone and the popadoms only for me as no one else in the family likes them.. I loooove shoving the curry in my mouth with the help of the crispy “pops”!)

You will need the following ingredients:

• 2 tbsp Olive oil
• 2 dl Water
• 2 Red onions, sliced
• 3 tbsp Red curry paste
• 1 Red chili, seeds removed and finely chopped
• 3 cm Ginger, shredded
• A handful of Coriander, the leaves picked off and the stalk finely chopped
• 3 medium sized – big Sweet potatoes, peeled and cut down into about 2 cm pieces
• 1 tin (400 gr) Chickpeas, washed in a sieve with cold water
• 1 tin (400 gr) diced Tomatoes
• 1 cube of either Chicken or vegetable stock
• 2 tsp Fish sauce
• 1 tin (400 gr) light Coconut milk
• 300 – 400 gr Spinach, washed

Steps:

1. Warm up the oil in a big pot or pan on medium heat.
2. Add the red onion and curry and fry for about 10 minutes or until the onion has softened.
3. Add chili, ginger, coriander stalks, sweet potatoes and chickpeas onto the pan and fry for another 5 minutes.
4. Add tomatoes, the cube and water to the mix and bring to the boil. Then decrease the heat and let it simmer for about 10 – 15 minutes with a lid on the pot/pan.
5. Remove the lid and let it simmer for another 15 – 20 minutes, or until the potatoes have softened up and the sauce has thickened.
6. Stir in the coconut milk and the fish sauce and let simmer for a few more minutes.
7. Lastly, throw the spinach into the mix and boil for 2 -3 minutes.
8. Once plated you can sprinkle it with the coriander leaves you picked of the stalks. (I like the taste of the coriander so I use a good amount on my plate, but I tend to put the coriander in a small bowl on the table and let others do their own “garnishing” as it’s not to everyone’s liking).