Mild Vegetable Curry

Ingredients

• 1 cup chickpeas, cooked or canned
• 1 medium sweet potato, cubed
• 1 cup fresh spinach
• 1 cup coconut milk
• 1/2 cup water
• 1/2 onion, diced
• 1 tbsp olive oil
• 1/4 tsp each cumin, coriander, turmeric

Method

1. 01

   Cube 1 medium sweet potato and drain and rinse 1 can of chickpeas. Roughly chop 1 cup of fresh spinach.

2. 02

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes.

3. 03

   Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric. Stir for 30 seconds until fragrant.

4. 04

   Add the sweet potato cubes, chickpeas, and 1 cup coconut milk plus 1/2 cup water. Bring to a boil then reduce to a simmer.

5. 05

   Cook for 20 minutes until sweet potato is very tender. Stir in the spinach and cook for 1–2 more minutes until wilted. Mash some sweet potato into the sauce to thicken. Serve over soft rice.

How to offer

Serve in small portions over soft mashed rice. Cut chickpeas in half for 12-month-olds to reduce choking risk. The whole family can enjoy this vegan meal — adults can add extra spice.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.