Creamy Chickpea Curry Stuffed Sweet Potatoes

Baked sweet potatoes split open and loaded with a mild creamy chickpea curry.

SHOPPING LIST

• sweet potato4
• chickpeas1 tin
• coconut milk1 tin
• curry powder2 tsp
• onion1
• spinach150g
• vegetable oil1 tbsp
• salt1 tsp

METHOD

1. 1Heat the oven to 200C and bake the sweet potatoes for 45 minutes until soft.
2. 2Soften the diced onion in oil in a pan for 5 minutes.
3. 3Stir in the curry powder, then add the drained chickpeas and coconut milk.
4. 4Simmer for 10 minutes, then stir in the spinach until wilted and season with salt.
5. 5Split the baked sweet potatoes and spoon the curry over the top.

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