Chickpea and Sweet Potato Curry
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Method
- 1
Cut the sweet potato into 2cm cubes and keep them even. Big ones and small ones in the same pan means mush and raw in the same mouthful.
- 2
Oil in a pot on a medium heat, onion and a pinch of salt, six or seven minutes until soft.
- 3
Garlic, ginger and the curry powder in for a minute, stirring, until it smells like a curry house.
- 4
Sweet potato in and stir it about so every cube is coated in the spice.
- 5
Coconut milk in plus 100ml of water. Bring it to a simmer, lid on, fifteen minutes.
- 6
Rice on now. 160g, 320ml water, lid on, lowest heat, twelve minutes, then off the heat.
- 7
Chickpeas in for another five minutes. They are already cooked, they just need to warm through and take on the sauce.
- 8
Test a cube of sweet potato with a fork. It should give with no resistance. If it fights back, give it five more minutes.
- 9
Spinach in off the heat and stir until it wilts. Thirty seconds, no more, or it goes slimy.
- 10
Salt to taste and serve over the rice.