Sweet Potato and Chickpea Curry

Ingredients

• 300 g Sweet potatoes, peeled and diced
• 250 g Chickpeas, canned
• 100 g Baby spinach
• 400 g Tomato, finely chopped
• 1 pcs Canned cocount milk
• 1 tbsp Curry powder
• 1 tsp Turmeric, ground
• 1 tsp Cumin, ground
• 1 tbsp Olive oil
• 1 pcs Small onion, finely chopped
• 2 clove Garlic
• 1 g Salt and freshly ground black pepper to taste

Method

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add curry powder, turmeric, and cumin; cook for 1 minute.
3. Stir in sweet potatoes, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
4. Add chickpeas and spinach, and cook until spinach is wilted. Season with salt and pepper.