Creamy Coconut Sweet Potato & Chickpea Curry

How to make it

1. 1

   First, get your sweet potatoes ready by peeling them and cutting them into nice bite sized pieces.

2. 2

   In a large pot or deep skillet, warm up the red curry paste over medium heat for about one minute until you can really smell its lovely aroma.

3. 3

   Now, add your diced sweet potatoes and give everything a good stir so they are coated in that fragrant curry paste. Pour in the full fat coconut milk and bring it all to a gentle simmer. Let it cook, stirring now and then, for 15 to 20 minutes or until those sweet potatoes are beautifully tender.

4. 4

   Drain and rinse your canned chickpeas, then pop them into the pot. Stir them in and let them get warm for another 2 to 3 minutes.

5. 5

   Finally, add the fresh spinach, a handful at a time, stirring gently until it completely wilts into the creamy curry. Serve this delightful meal right away and enjoy!