Sweet Potato And Chickpea Curry

Step 1

Pre heat the oven to 190ºC (170ºC fan). In a bowl toss sweet potato with half the oil, 1tsp salt, ½ tsp garam masala and ½ tsp cinnamon.  Place on a baking tray and bake in the oven for approximately 25 minutes or until just soft. Set aside for later.

Step 2

In a blender blitz together the chopped tomatoes with ginger, chilli, turmeric, curry powder and the rest of the cinnamon and garam masala.

Step 3

Heat the remaining oil and fry off curry leaves, cardamom and mustard seeds in the oil for a couple of minutes to infuse the oil. Once the mustard seeds start to crackle add finely diced onion and garlic, cook until translucent, approximately 8-10 minutes.

Step 4

Add the blitzed tomato mix and chickpeas to the pan and 150ml of water and stir well.  Cover the pot and simmer for approximately 20 minutes.

Step 5

Take off the lid, add the tin of coconut milk and tamarind paste.  Stir in the spinach, half the chopped coriander and the cooked sweet potatoes and simmer for 5 minutes until the spinach has wilted and the sauce has reduced slightly. Season with the rest of the salt to taste.

Step 6

Serve with rice, the rest of the chopped coriander and toasted almonds