Chickpea and Sweet Potato Curry

Ingredients

• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 2 clove garlic, crushed
• 2 tablespoon mild curry powder
• 600 gram sweet potato, peeled and cubed
• 2 tin chickpeas, drained
• 400 millilitre coconut milk
• 1 tin diced tomatoes
• 60 gram baby spinach
• 3 cup steamed rice, to serve

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 4 minutes until soft.
2. 2Add the garlic and curry powder and stir for 1 minute until fragrant.
3. 3Add the sweet potato, chickpeas, coconut milk and tomatoes, then stir to combine.
4. 4Bring to a simmer, cover and cook for 20 minutes until the sweet potato is fork-tender.
5. 5Stir in the spinach and cook for 2 minutes until wilted.
6. 6Season with salt, then serve the curry over steamed rice.