Sweet potato and chickpea curry

• Sweet potatoes600 g
• Chickpeas (tin)2 tins
• Chopped tomatoes (tin)1 tin
• Coconut milk (tin)1 tin
• Baby spinach100 g
• Tikka curry paste100 g
• Brown onions150 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Mustard.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions, so it is ready when the curry is.300 g basmati rice
2. Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook the onion for 5 minutes until soft. Stir in the tikka paste and cook for 1 minute until it smells fragrant.100 g tikka curry paste150 g brown onions
3. Peel the sweet potatoes and cut into 2 cm cubes. Add them to the pan with the drained chickpeas, the chopped tomatoes and the coconut milk. Bring to a simmer and cook for 20 minutes, stirring now and then, until the sweet potato is soft when you push a knife in.600 g sweet potatoes2 tins chickpeas1 tin chopped tomatoes1 tin coconut milk
4. Stir in the spinach a handful at a time until it wilts, about 1 minute. Taste, season with salt, and serve over the rice.100 g baby spinach

Something wrong with this recipe? Tell us and we'll fix it.