SWEET POTATO, COCONUT + CHICKPEA CURRY

 

Serves 2

INGREDIENTS

1 large sweet potato (approx. 400-425g)

350g cooked chickpeas

2 cloves garlic (crushed or peeled and finely chopped)

100g spinach

3 tablespoons tomato paste

20g desiccated coconut

1 tablespoon coconut oil

200ml Plenish Coconut M*lk

2 heaped teaspoons ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

2 pinches chilli flakes

2 pinches black pepper

2 pinches sea salt

Fresh coriander to garnish (optional)

METHOD

Preheat the oven to 200C. Line a baking tray with parchment paper. Peel and cut the sweet potato into small chunks (approx. 2cmx2cm). Bake in the oven for 35-40 mins. Remove and place to one side.

In a large saucepan heat the coconut oil on a medium heat. Add the crushed garlic and all of the spices and seasonings along with the tomato paste and stir to combine for around 1 minute. Add the m*lk and stir to get a thick sauce texture. Next add the chickpeas and spinach and stir until the spinach has wilted down (approx. 4-5 minutes). Then add the cooked sweet potato and stir to combine with the other ingredients evenly. Put a loose lid on the pan and turn the heat down to low. Simmer gently for 10 minutes. Remove from the heat, add the desiccated coconut and combine thoroughly. Transfer to bowls and garnish with fresh coriander if you choose.

To shop our coconut m*lk, click here.

To find out why we are loco for coconuts, click here.