This is such a quick and easy dinner, with bonus points for being vegan too! Even the meat loving Mr T enjoyed this when we ate it last night, and after a few requests for the recipe I thought I’d jot it down.
I’ve served it with Roasted Cauliflower here (Cut a cauliflower into florets, toss in olive oil, salt and cumin and roast at 220 for 25 mins) but it can be served with rice or my super easy flat breads too!
Serves 3 hungry people, or 4 as a smaller portion (or 2 if you’re really greedy like me!)
1 onion – chopped
1 sweet potato – peeled and chopped
1 can chickpeas – drained
1 can chopped tomatoes
1 can coconut milk
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp garam masala
1 tsp chilli powder (or to taste)
Half a bag of spinach
2tsp lemon juice or white wine vinegar
Chopped fresh coriander (optional)
Salt and Pepper
Olive or coconut oil
Heat the oil in a heavy based pan – I use a cast iron casserole – and cook the onion with a pinch of salt over a medium heat until softened. Add the sweet potato and a splash of water, then cover and cook for about 4-5 mins until the sweet potato is softened too, stirring occasionally.
Remove the lid, add the spices and stir well to coat, then add the chickpeas, tomatoes and coconut milk – stir well to combine and bring to the boil. Turn the heat to a medium until its simmering and leave to cook for 10 mins until the sauce thickens. Add the lemon juice or vinegar, stir and test for seasoning. Add the spinach and coriander and let it wilt. Then you’re ready to serve garnished with a little more chopped coriander!