Total time 40 mins | Serves 4 | Mild
Chickpea, Sweet Potato & Spinach Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
3 tbsp canola oil
1 large onion diced
3 tsp garlic minced
3 tsp ginger minced
1 cup sweet potatoes (200g) (1.5cm cubes)
400g tin diced tomatoes
500ml chicken or plant-based stock
800g canned chickpeas (2x400g)
150g spinach. OR use vegetables of your choice
Instructions
SEAR: Heat the oil in a large pan set to a medium/high heat. Add onion and stir for 3-4mins. Add garlic & ginger, stirring for 1min. Empty in spice Pack 1, stirring for another minute.
SAUCE: Add the sweet potatoes and stir for 1min, splashing in water to moisten the spices. Add the tomato, stock and chickpeas. Alternatively, add your chosen vegetables, noting that some are better added with just 5-10mins cooking time left.
SIMMER: Bring to a gentle boil. With the lid off, set the heat so that it simmers vigorously for 25mins, adding 1-2 tbsp water if the sauce thickens too much.
SERVE: Check that the potatoes are cooked and the sauce has thickened.Leaving a few leaves aside as garnish, stir in the remaining spinach and serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
If the mixture is at any point too dry (even if your stirring it) then just splash in 1 or 2 teaspoons of water.
iii. If you are 20 minutes from finishing a cook and the sauce looks too runny to serve then ensure the lid is off for the remaining time and make sure the sauce is bubbling vigorously.
If you are 20 minutes away from finishing a cook and the sauce is looking too thick to serve then add in 1 or 2 tablespoons of water and finish the cook with the lid on.
Go to Shop and open Video Tastings to see customers and market goers’ reactions.