Sweet potato & chickpea curry

What you need

• ·200g sweet potatoes
• ·240g chickpeas
• ·200g firm tofu
• ·120g coconut milk
• ·100g baby spinach
• ·70g basmati rice
• ·30g curry paste
• ·80g onions
• ·8g root ginger

Method

1. 1Soften the onion, then the curry paste and grated ginger for a minute until fragrant.
2. 2Cubed sweet potato in, coated, then the coconut milk and a splash of water.
3. 3Lid on, 18 minutes, until a knife slides into the sweet potato with no resistance.
4. 4Chickpeas and cubed tofu in for the last 5 — long enough to warm, short enough to keep their shape.
5. 5Spinach wilted through at the end, off the heat.

Mash a few of the sweet potato cubes against the side of the pan and the sauce thickens itself.

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