A simple, fuss free vegan curry. These measurements are a guide, so you can make it as spicy or flavoursome as you like by adding more chilli and spices. These quantities make a very mild curry.
1 onion, chopped
2 cloves of garlic
1 tsp of chilli flakes (or more if you want it spicy)
1 tsp of ground ginger
1 tsp of ground coriander
1 tsp of ground cumin
Salt and pepper to taste
1 sweet potato (peeled and cut into cubes)
1 tin of cooked chick peas
A large handful of spinach (fresh or frozen)
A large jar of chopped tomatoes or passata
Optional: a splash of soy sauce and a spoonful of honey/maple syrup
Coconut or olive oil for frying
1. Fry the onions and garlic for a few minutes. Then add the spices and sauté for a few more minutes.
2. Add the sweet potato, chick peas, chopped tomatoes, salt and pepper and a little bit of water. Simmer with the lid on for 20-30 minutes until the sweet potato is soft.
3. Halfway through cooking, add the spinach and soy sauce/honey if using.
4. Serve with rice or quinoa.