Sweet Potato, Chickpea, Spinach and Cashew Nut Curry
Ingredients
Method
1 tbsp Sunflower Oil
1 Onion finely sliced
2 tbsp Purkan Curry Paste (Prices Spices)
Ginger (approx 3cm) grated
1 Red Pepper diced
450g Sweet Potato diced into 1cm cubes
400ml Passata/tin chopped tomatoes
400g Chickpeas
Handful of Cashew nuts
200ml Coconut milk
400g Spinach
1
Heat 1 Tbsp of oil, add the onions and fry for about 3 Minutes until starting to soften
2
Add 2 Tbsp of the curry paste and continue to cook for 10 Minutes on a medium heat
3
Add ginger, red pepper and sweet potato and continue to fry for 5 Minutes
4
Pour in passata, chickpeas, a handful of cashews and 200ml of water and bring to boil then reduce heat to a simmer. Cook with a lid on for 15 Minutes
5
Remove lid and cook for a further 15 Minutes until potatoes soft and sauce is beginning to thicken
6
Add coconut milk and spinach and cook until spinach has wilted