Name: Malaysian Sweet Potato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 1 tbsp coconut oil (for frying); 1 null onion (large, finely diced); 3 clove garlic cloves (crushed); 1 cm ginger (peeled and finely chopped); 1 stalk lemongrass (trimmed and finely chopped); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 0.5 tsp chilli powder (hot, or to taste); 600 g sweet potato (peeled and chopped into 2cm chunks); 1 tin chickpeas (rinsed and drained); 1 tin chopped tomatoes; 400 ml coconut milk (full-fat tin); 300 ml vegetable stock (fresh); 260 g spinach; 1 tbsp tamari; 1 null lime (cut into wedges); 1 handful fresh coriander (leaves only); 1 null red chilli (sliced)

Instructions

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1

Heat coconut oil (1 tbsp) in a large pan. Add onion (1), garlic cloves (3 clove), ginger (1 cm), and lemongrass (1 stalk). Fry for 6 minutes until the onion softens.
2

Stir in ground turmeric (1 tsp), ground cumin (1 tsp), ground coriander (1 tsp), smoked paprika (1 tsp), ground cinnamon (0.5 tsp), and chilli powder (0.5 tsp). Cook for 3 minutes until fragrant.
3

Add sweet potato (600 g), chickpeas (1 tin), chopped tomatoes (1 tin), coconut milk (400 ml), and vegetable stock (300 ml). Cover, bring to the boil, then simmer for 25 minutes until potatoes are tender.
4

Add spinach (260 g) and cook for 5 minutes until wilted. Stir in tamari (1 tbsp) and season to taste.
5

Divide into bowls and top with fresh coriander (1 handful). Serve with lime (1) wedges and sliced red chilli (1).