I recently tried out Deliciously Ella’s heavenly sweet potato, chickpea and spinach curry and was very pleased! I sometimes feel like curries can be quite heavy and stodgy, however this vegan recipe left me feeling perfectly full! The infusion of spices gives it a beautiful flavour.
Start by cutting the sweet potatoes into small pieces (I tend to leave the skin on as it adds to the flavour!), and spread onto a baking tray.
Toss them, along with 1 can of drained chickpeas, in some olive oil, 2 tsps of turmeric, 2 tbsps of curry powder, 1 tsp of ground ginger, 1 tsp of chilli flakes and 1 tsp of cinnamon.
Roast at 200C for 30 minutes.
Whilst that is in the oven, fry 2 tsps each of mustard seeds and cumin seeds in some coconut oil for a minute to release the flavour.
Chop 1 onion and 1 garlic clove finely and add to the seeds for another 10-15 minutes on a low heat.
Add the roasted goodness to the pan and mix together with 1 can of coconut milk and juice from 1 lime (if you want it even more tangy grate on some lime zest!).
Bring the pan to the boil and leave to simmer for 25-30 minutes until the sweet potatoes are soft.
Stir through 150g of fresh spinach at the last minute and serve with brown rice!
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