Another ripper of a vegetarian recipe !

.. she said modestly ..

Lifted it from our national broadcaster the ABC. They should live so long.

I’m hoping this one is acceptable to the tum of my much-admired blogger, Whispering Gums.  Hers is a sensitive organ and can give her a hard time unless she anticipates said contrariness. Fingers crossed ..


Sweet Potato Curry with Chickpeas and Baby Spinach

Ingredients

  • 1½ tbsps extra virgin olive oil
  •  ½ onion, finely diced
  •  2 tbsps garlic & ginger paste<*>
  •  1½ tsp ground cumin
  •  1 tsp ground turmeric
  •  1 tsp ground cinnamon
  •  ¼ tsp chilli flakes (or more, to taste)
  •  2 tbsps peanut butter – either kind
  •  500g sweet potato, cut into 3 cm – I prefer 1″, to be honest – chunks
  •  1 can full fat coconut milk
  •  1 cup vegetable stock
  •  1 can chickpeas, drained
  •  120g baby spinach leaves
  •  ½ a lemon
  •  salt

Method

  • Heat the oil over low-medium heat in a heavy-based pot. Add the garlic and ginger paste<*> and cook for until fragrant. Add the onion and salt and cook until the onion softens.
  • Add spices and cook, stirring, for about 30 seconds (heat but don’t burn them), before adding the peanut butter and stirring in.
  • Add the sweet potato to the pot and stir to coat it in the spiced onion mixture, before adding the coconut milk, stock and chickpeas.
  • Bring to a boil then reduce the heat to a simmer and cook, stirring every so often, until the sweet potato is tender (about 15’).
  • Just before serving, add the spinach and the juice of half a lemon and stir in.
  • Taste and add any additional salt or lemon juice as required.

Serve over cooked rice.


No tomatoes, see ? – but some greens !  I know I’m not eating enough greens right now: I shall have to find recipes that include them.

 

<*>garlic & ginger paste is easily found, and it does away with so much faffing about !