- 1 large onion, sliced and chopped
- 4 cloves of garlic, crushed
- 2 chillies, chopped
- 1 1/2 tsp turmeric
- 1 1/2 tsp of cumin seeds
- 1 tsp mustard seeds
- 1 tsp of coriander seeds
- 1 tsp cardamom pods
- 1 tsp garam masala
- 2 small or 1 large sweet potato
- 1 400g tin of chickpeas
- 1 400g tin of chopped tomatoes (blitz in the blender)
- 1/3 of 400g tin of coconut milk
- 2 handfuls of spinach
- juice of 1 lemon
- 4 tbsp. extra virgin olive oil
- 1 large casserole dish
- Crush the cumin, coriander and mustard seeds along with the cardamom pods in a pestle and mortar.
- Heat the oil in a large casserole dish. Add the onions and chopped chillies, fry for 5 minutes until soft. Add the garlic and spices (except the garam masala). Cook for a further 3 minutes.
- Add the sweet potato and chickpeas. Cook for a further 4 minutes, coating the vegetables in the spices. Add a little more oil at this stage if necessary.
- Pour in the blended tomatoes and mix.
- Add 1/2 can of coconut milk
- Simmer for 10-15 minutes mixing in between, until the sweet potato is soft.
- Add the remaining coconut milk and mix
- Add the garam masala and juice of one lemon. Mix and cook for a further 1 minute.
- Lastly, add the spinach and allow to wilt into the hot curry.
- Serve with a little wholegrain, basmati rice or simply on its own.
Spices not only excite the taste buds but are composed of powerful anti-inflammatory compounds, antioxidants that fight toxins in our body and minerals such as manganese, magnesium, iron and potassium which, amongst others, help support the formation of healthy blood and bone cells. Most spices are alkalising in the body and stimulate secretion of digestive enzymes which are needed to digest proteins and fats and therefore help smooth digestion along the intestinal tract.