WINTER WARMERS

CHICKPEA AND SWEET POTATO CURRY

Rich and creamy, hearty and full of flavour. With extra coconut milk, you can leave out the fish sauce if you prefer to make a vegan curry.

Serves 6 Calories: 429 kcal per serving

■ ½ tsp each of ground turmeric, paprika, garam masala, cinnamon and chilli powder■ 1 tsp curry powder■ 3 large sweet potatoes■ Pinch of flaked sea salt■ 3 tbsp coconut oil, melted■ 1 tsp each of cumin seeds and mustard seeds■ 2 cloves of garlic, peeled and sliced■ 1 large red onion, halved and sliced■ 2 green bird’s eye chillies, sliced■ 2cm fresh ginger, peeled and grated■ Handful of fresh coriander,■ 400g tinned chickpeas, drained and rinsed■ 200g tinned chopped tomatoes■ 800ml tinned coconut milk, shaken well before opening■ 1 tbsp fish sauce■ 100g spinach leaves■ Grind of black pepper■ Fresh coriander, roughly chopped