Ingredients
- 2 tbsp olive oil or coconut oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 2 medium sweet potatoes (about 600 g), peeled and cut into 2 cm chunks
- 400 g tin chopped tomatoes
- 2 × 400 g tins chickpeas, drained
- 400 ml tin coconut milk
- 300 ml vegetable stock
- 150 g spinach
- Juice of 1 lime
- Coriander and toasted cashews, to serve
Method
- Soften: heat the oil in a large pan and cook the onion for 8 minutes. Add the garlic, ginger and spices and cook for 1–2 minutes, until fragrant.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Simmer: add the sweet potato, tomatoes, chickpeas, coconut milk and stock. Bring to the boil, then cover and simmer for 20–25 minutes, until the sweet potato is tender.
- Add the spinach: stir in the spinach until it wilts, then add the lime juice and season to taste.
- Serve: scatter with coriander and cashews. Lovely with brown rice or quinoa.
Why it's good for you: Sweet potatoes are rich in beta-carotene and fibre, and release their energy more slowly than ordinary potatoes. Chickpeas add plant protein and iron, and the vitamin C in lime and tomatoes helps the body absorb it. (Read more in You Are What You Absorb.)
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