Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 large carrots, diced
- 3 large cloves garlic, minced
- 1 1/2 tablespoons freshly grated ginger
- 1 fresh red chili, seeded and finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground turmeric
- 1/8 teaspoon cayenne pepper
- 1 teaspoon coarse sea salt
- a couple generous grinds of black pepper
- 500 g package crushed tomatoes
- 2 cups vegetable broth (500 ml)
- 3 medium potatoes, peeled and diced (1-1/2 cm) (ca. 350 g)
- 1 medium sweet potato, peeled and diced (1-1/2 cm) (ca. 300 g)
- Juice from half a lemon (about 2 tablespoons)
- 1 x 400 ml can coconut milk
- 1 x 400 g can chickpeas, rinsed and drained
- 4 generous handfuls fresh spinach leaves, hard stems removed and chopped
- chopped fresh cilantro, to garnish (optional)
For serving:
- Wholegrain basmati rice, or try quinoa
Instructions
- In a large deep saucepan or wok heat the oil over medium-high heat. Add the onion and carrot and cook, stirring often, until they start to brown a little, about 3-4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, for another 3-4 minutes, or until the onion is soft.
- Add the garlic, ginger, fresh chili, and spices (coriander, cumin, cinnamon, turmeric, cayenne, salt and pepper). Saute until fragrant, about 1 minute.
- Add the crushed tomatoes, stir to combine, and cook for 1 minute. Now stir in the broth, potatoes, sweet potatoes and lemon juice. Cover and bring to a light boil over high heat. Reduce the heat and continue to cook at a low simmer, partially covered, until the potatoes are tender, about 35-40 minutes.
- Stir in the coconut milk and chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted.
- Serve into bowls with rice and garnish with fresh cilantro. Enjoy!
Nutrition
Notes
- Since there are quite a few spices in this recipe, I like to mix the dried spices together in a small bowl before I get started. I find this makes the cooking process much easier.
- I buy organic coconut milk, which sometimes has a higher cream content then other times. On rare occasions the cream can look a little bit curdled. In my experience this doesn’t affect the flavor at all, however you may notice tiny flecks of white coconut cream in the sauce.
- I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Easy, peasy and there is plenty of time to prepare the rice while the curry is cooking.