Sweet Potato Chickpea Curry

Prep the vegetables: Dice sweet potato (200 g) into 2cm chunks. Thinly slice onion (1). Finely slice cloves (2 garlic). Cut fresh ginger (5 g) into matchsticks. Roughly chop coriander (20 g).

Heat a large saucepan with a drizzle of [olive oil]. Sauté the sliced onion (1), ginger, and sliced cloves (2 garlic) with [salt] until softened. Stir in garam masala (1 tsp), chilli flakes (1 tsp), ground cumin (1 tsp), and ground turmeric (1 tsp) for 1 minute until fragrant. Start 1m timer

Add the diced sweet potato (200 g), chopped tomatoes (1 can), drained chickpeas (1 can), coconut cream (160 ml), and cherry tomatoes (200 g) to the pan. Stir, bring to a boil, then cover and simmer for 20-25 minutes until the sweet potatoes are tender. Season with [salt] and [black pepper]. Start 25m timer

Stir in spinach (200 g) and half of the chopped coriander (20 g) into the cooked curry. Adjust [salt] and [black pepper] to taste.

Ladle into bowls and top with a dollop of coconut yogurt (4 tbsp) and the remaining chopped coriander (20 g). Serve warm.