Makes 4 portions
1 medium/large sweet potato
1 red onion
2–3 garlic cloves
a small piece of fresh ginger
1 tbsp. coconut oil
2 tbsp. Thai yellow curry paste (or curry powder)
1 tin (400 ml or 1⅔ cups) coconut milk
approx. 150 g (5 cups) fresh spinach
1 tin (400 g/2 cups) chickpeas
chilli powder or pepper
fresh lemon or lime juice (optional)
cooked rice or another different side
For the topping:
4 tbsp. cashew nuts
1–2 tbsp. sesame seeds
1. Peel and dice the sweet potato. Peel the onion and finely chop. Peel the garlic and finely chop together with the ginger. Heat the coconut oil in a frying pan or wok. Fry the onion and sweet potatoes for about 3 minutes, stirring occasionally.
2. Add the garlic, ginger and curry paste and sweat for approx. 1–2 minutes.
3. Add the coconut milk, bring to the boil and then reduce the heat and simmer for around 15 minutes, stirring occasionally.
4. Wash the spinach, rinse the chickpeas and drain well. Add the spinach and chickpeas to the pan and simmer for around 5 minutes, until the spinach is wilted. If the curry is too thick, add a little water. Season with salt, chilli or pepper and add a squeeze of lemon or lime juice, to taste.
5. Sprinkle the curry with cashew nuts and sesame seeds. Serve with rice or another side dish of your choice.