Sweet Potato Coconut Curry

• Jasmine Rice(280 g)
• Sweet potato(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Canned Chickpeas(2)
• Spinach(120 g)
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Tomato paste(1 tbsp)
• Olive oil(1 tbsp)
• Curry Powder(2 tbsp)
• Turmeric(½ tsp)
• Cumin(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lime(1)
• Coriander(15 g)optional

Method

1. 1

   Peel and cut the {Sweet potato} into bite-size chunks. Dice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, drain the {Chickpeas}, and rinse the {Jasmine Rice}.

   ~10 min

2. 2

   Cook the {Jasmine Rice} in plenty of boiling water until tender, about 12 minutes, then drain and cover to keep warm.

   ~12 min

3. 3

   Meanwhile, heat the {Olive oil} in a large pan over medium heat. Add the {Onion} with half the {Salt} and cook for 5 minutes until softened. Stir in the {Garlic}, {Ginger}, {Curry Powder}, {Turmeric}, {Cumin}, and {Tomato paste} for 1 minute until fragrant.

   ~6 min

4. 4

   Add the {Sweet potato}, {Chickpeas}, {Coconut milk}, and {Vegetable Stock}. Bring to a gentle bubble, then simmer for 18 minutes, stirring once or twice, until the sweet potato is tender and the sauce is thickened.

   ~18 min

5. 5

   Stir in the {Spinach}, remaining {Salt}, and {Black pepper}. Cook for 2 minutes until the spinach wilts into the curry, then squeeze in half the {Lime}.

   ~2 min

6. 6

   Spoon the warm {Jasmine Rice} into bowls and ladle over the curry. Finish with the remaining {Lime} cut into wedges and scatter over the {Fresh cilantro} if using.

   ~4 min