Step 1

Place the olive oil into a large saucepan and heat over medium/high heat.

Step 2

Grate the brown onion and crush the garlic cloves and add them to the frying pan. Cook for 2 -3 minute or until the onion becomes translucent.

Step 3

Add the cumin, garam marsala and curry powder and mix to combine. Cook for 1 minute.

Step 4

Add the sweet potato pieces, diced tomatoes, drained chickpeas and stock and mix to combine.

Step 5

Reduce to a medium heat and allow the curry to cook for 20 - 25 minutes or until the sweet potato is tender when pierced with knife and the sauce has thickened.

Step 6

Add the baby spinach leaves and stir through for 1 - 2 minutes or until wilted.

Step 7

Serve with rice or zucchini noodles.

Step 8

Cut the brown onion in half and add it to your Thermomix bowl along with the garlic cloves. Mix for 3 seconds, speed 5.

Step 9

Scrape down the sides of your Thermomix bowl and add the olive oil, cumin, garam marsala and curry powder and cook for 3 minutes, varoma temperature, speed 1.

Step 10

Add the sweet potato pieces, diced tomatoes, 1 tablespoon of vegetable stock and 125 grams of water and place the lid on top with the steaming basket/splatter guard in place before cooking for 13 minutes, varoma temperature, speed one REVERSE.

Step 11

Add the drained chickpeas through the hole in the lid before replacing the steaming basket/splatter guard and cook for a further 3 minutes, varoma temperature, speed one, REVERSE.

Step 12

Again using the hole in the lid, add the baby spinach leaves and replace the steaming basket/splatter guard and cook for a further 2 minutes, varoma temperature, speed one, REVERSE.

Step 13

Serve with rice or zucchini noodles.