Chickpea & Sweet Potato Curry

Ingredients

• 1 brown onion
• 400 g canned tomato
• 800 g chickpea
• 0.5 tsp chilli flake
• 400 ml coconut milk
• 1 coriander
• 2 tbsp curry powder
• 4 garlic cloves
• 1 tbsp ginger
• 1 lime
• 1 tbsp neutral oil
• 1 tsp salt
• 150 g spinach
• 1 sweet potato
• 2 tbsp tomato paste
• 1 tsp turmeric

Method

1. 1.

   Heat the oil in a pan over medium. Cook the onion for 5 minutes until soft and translucent.

2. 2.

   Add garlic, ginger, curry powder, turmeric, chilli, and tomato paste. Stir for 1 to 2 minutes until fragrant. This is the step that matters. Don't skip it.

3. 3.

   Tip the lot into the slow cooker. Add chickpeas, sweet potato, crushed tomatoes, coconut milk, and salt. Stir to combine.

4. 4.

   Cook on LOW for 6 hours, or HIGH for 3 to 4 hours, until the sweet potato is tender.

5. 5.

   Stir through the spinach in the last 10 minutes until wilted.

6. 6.

   Finish with lime juice. Taste, adjust salt. Top with coriander.

7. 7.

   Serve with rice or naan.

Tips

• Bloom the spices in step 2. Long, wet slow cooking won't develop that base flavour on its own.
• Use full-fat coconut milk. Light splits and tastes thin over a long cook.
• Slow cookers trap steam, so this can run watery. If it does, lift the lid for the last 30 minutes on HIGH, or mash a few chickpeas and sweet potato chunks against the side to thicken.
• Frozen spinach works. Squeeze it dry first or it waters down the sauce.