Veggie Coconut Curry with Rice

A creamy coconut curry packed with sweet potato, chickpeas and spinach, served with steamed rice.

SHOPPING LIST

• sweet potato2
• chickpeas1 tin
• spinach200g
• coconut milk400ml
• curry powder2 tbsp
• onion1
• garlic cloves2
• long grain rice300g
• vegetable stock cube1

METHOD

1. 1Peel and dice the sweet potato into small cubes.
2. 2Soften the chopped onion and crushed garlic in a large pan with a splash of oil for 5 minutes.
3. 3Stir in the curry powder and cook for 1 minute.
4. 4Add the sweet potato, drained chickpeas, coconut milk, crumbled stock cube and 200ml water.
5. 5Simmer for 20 minutes until the sweet potato is tender.
6. 6Stir in the spinach and cook for 3 minutes until wilted.
7. 7Meanwhile, cook the rice according to packet instructions.
8. 8Serve the curry over the rice.

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