Recipes

Method

Dice the sweet potatoes and put in a dish in the oven at 200C for 20 minutes.

Place the rice in a pan of boiling water and simmer for 20 - 25 minutes.

Finely chop the red onion, garlic and pepper. Add to a pan with a little oil and the spices. Fry for 5 minutes.

Add the tin of chickpeas to the pan and mash them. Cook for a further 5minutes.

Add the chopped tomatoes and coconut milk, and simmer for 10 minutes.

Chop the mushrooms and add them to the pan, and simmer for another 10 minutes.

Stir the spinach into the pan of rice until wilted, then drain.

Serve the curry with the rice.

Ingredients

- 400g sweet potato

- 1 onion

- 1 yellow pepper

- 1 garlic clove

- 1 tin chickpeas

- 1 tin chopped tomatoes

- 1 tin  coconut milk

- 100 g chestnut mushrooms

- 1 tsp garam masala

- 1/2 tsp chilli powder

- spinach

To serve:

- 1 1/3 cups brown rice

This is a filling and tasty meal, using cupboard staples.

Serves 4

Prep: 30 minutes