Full of nourishment and warming spices, this curry makes a big batch that will see you through a few chilly weeknights. Serve with steamed millet or quinoa.
Serves: 6
INGREDIENTS
ghee or coconut oil for sautéing
1 onion, finely diced
4 garlic cloves, finely diced garlic
2 tablespoons finely diced ginger
1 tablespoon curry powder (I used a hot variety)
1 teaspoon ground cumin
½ teaspoon garam masala
3 cups vegetable stock
1 x 400-gram tin chopped tomatoes
1 cup full-fat coconut cream
2 x 400-gram tins chickpeas, drained and rinsed
3 medium sweet potatoes/orange kumara, peeled and cut into 3cm cubes
300 grams frozen spinach leaves, thawed
sea salt and ground black pepper, to taste
To serve: steamed rice, millet or quinoa
METHOD
Heat a large spoonful of oil in a soup pot over a low/medium heat. Add the onion, garlic and ginger. Cook gently for 5 minutes until the onion is translucent. Add the curry powder, cumin and garam masala. Cook for a further minute.
Add the vegetable stock, tomatoes, coconut cream, chickpeas and sweet potatoes. Simmer for approximately 35 minutes until the sweet potato is tender. Mash a little of the sweet potato against the side of the pot – this will help to thicken the gravy. Add the spinach and heat through for 3–4 minutes. Season to taste with sea salt and ground black pepper.
Serve with steamed rice, millet or quinoa.
Will last up to four days in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her recipes inside the magazine.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!