Nicky Dear Health Coach

This vibrant curry is lovely on a winters evening and its so simple to cook. You can add whatever veg you have in the fridge and you could also add red lentils to make it even more satisfying and nutritious.

Add some chilli if you like more heat.

You will need:

1 large Sweet Potato chopped into large chunks (skin on )

1 Onion chopped

2 cloves Garlic chopped

1 inch Ginger grated or chopped

1 tin Tomatoes

1 tin Chickpeas in water

Frozen (2 chunks) or fresh spinach handful

1 heaped Tbs Pataks curry paste (I use madras)

1 tbs Mango chutney

1tbs Peanut butter

1tsp Ground cummin

1tsp Ground Coriander

1tsp Ground cinnamon

1tsp Cardamom

1 Stock pot or cube (Chicken or Veg)

Olive oil for frying

Coriander leaf

-In a large pan add a small amount of oil, fry the Onions & Garlic & Ginger for 2 mins on a medium heat and then add the Sweet Potato, dried spices and curry paste.

-Add the Chickpeas with their water, Tomatoes and the Peanut butter (this just avoids sticking)

-Add the stock pot/cube and stir in.

-Add the spinach and leave to simmer for about 30 mins until the Sweet Potato is soft.

This recipe is brilliant for batch cooking. Just double or triple the quantities and you can freeze it in portions ready for those days you just don’t feel like cooking or you don’t have time.

Serve with a sprinkle of Fresh coriander leaves and a flat bread or some lovely brown basmati rice.