for 4 portions

Sweet potatoes

4	sweet potatoes (each approx. 250 g)

Curry

1 tbsp	olive oil
1	onion, finely chopped
4	garlic cloves, finely chopped
5	dried tomatoes, finely chopped
1 tbsp	ginger, finely grated
1	organic lemon, use grated zest only
1 tsp	chilli flakes
1 tin	chickpeas (approx. 435 g), rinsed, drained
100 g	baby spinach
1 tin	coconut milk (approx. 4 dl)
2 tbsp	lemon juice
1 tsp	ginger powder
1 tsp	salt

How it's done

Sweet potatoes

Place the sweet potatoes on a baking tray.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C.

Curry

Heat the oil in a wide pan. Sauté the onion, garlic, tomatoes, ginger, half the lemon zest and chilli for approx. 3 mins. Add the chickpeas and cook for approx. 2 mins. Gradually add the spinach, allow to wilt. Pour in the coconut milk and bring to the boil. Reduce the heat, add the lemon juice, ginger and salt, simmer for approx. 10 mins.

To serve

Remove the sweet potatoes from the oven, place on plates, break open. Serve the chickpea curry on top of the potatoes, sprinkle with the remaining lemon zest.

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