Creamy, aromatic and super flavourful. This curry dish will be your next favourite weeknight meal. It's easy to make and can be done in under 30 minutes.
1 tsp olive oil
1 onion, sliced
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 sweet potatoes, cut into cubes
400g canned chickpeas
400ml canned coconut milk
1 tbsp soy sauce
3 tbsp peanut butter
1 tbsp lime juice
1 cup spinach
Add your onion and garlic to a pan with a bit of olive oil and cook for a few minutes before adding the spices. Next add your sweet potato and stir to coat in the spices.
Next add the chickpeas, coconut milk, soy sauce, peanut butter and lime juice. Cover and leave to simmer for around half an hour until the sweet potato is soft. Add the spinach and stir through until wilted. Serve with brown rice and top with fresh coriander and chili.
Hello! I’m Kelsi, from Auckland, New Zealand. I have recently completed a bachelor in business. I love to create wholesome recipes and share them as well as photos of my adventures and travels on my instagram account @healthykelsii. My goal is to inspire people to eat more plants and colours from its natural form.