Start this recipe by heating the oil in a large pan and gently fry together the onion and garlic for 3 minutes. Add in the sweet potato and continue to cook for 2 minutes. Next, stir in the spices and ginger and cook for 1 minute before adding in the tomato polpa and 200ml hot water. Bring to the boil, turn down the heat and continue to cook for 15-20 minutes or until the sweet potato is cooked. Squeeze the water out of the leaf spinach and add the curry along with the chickpeas. Heat through for a few minutes then stir in the yogurt and chopped coriander. Serve immediately with the cooked basmati rice.

Serves 4

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