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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.