2largeSweet Potatoes, peeled & diced into bite sized chunks
2heaped tbspThai Red Curry Paste
1canCoconut Milk (400ml/13.5oz)
1 cup / 250mlVegetable Stock
2big handfulsBaby Spinach
1handfulFresh Coriander/Cilantro, chopped
1mediumWhite Onion, finely diced
Salt & Black Pepper, to taste
Chilli Flakes, to taste
Pop your sweet potato on a baking tray and drizzle with olive oil. Sprinkle over your cinnamon, cayenne pepper, salt and black pepper, then combine until fully coated. Place in the oven at 200c/390f for 25-30mins.
Meanwhile, heat up a drizzle of oil in a suitably sized pot/pan over low-medium heat. Add your curry paste and fry for a few minutes.
Add your onions, garlic and ginger and fry until they soften. Add your coconut milk and vegetable stock, bring to a boil then reduce to a simmer. Stir in your chickpeas and soy sauce.
Once thickened, stir in your spinach and coriander/cilantro and simmer until it wilts. Add in your roasted sweet potato, give it a gentle stir, then taste test for seasoning/spice.
Serve over rice with an extra sprinkle of coriander/cilantro!
a) Thai Red Curry Paste - Make sure your oil is only on a low-medium before you add the curry paste, otherwise it's going to spit right back at you.