Sweet potato and coconut curry

Make this fragrant and lightly spiced curry in a matter of minutes, then leave it to bubble on the hob, where it takes on a luscious taste and texture.

Ingredients

Serves: 4
Ready in: 45 mins

• 2 tbsp olive oil
• 1 onion, sliced
• 1 red chilli, finely chopped
• 2 garlic cloves, crushed
• Thumb-sized piece of ginger, finely chopped
• 1 tbsp mild or medium curry powder
• 1 tsp ground turmeric
• 2 Co-op Sweet Potatoes, chopped into 2-3cm chunks
• 400g cherry tomatoes, halved
• 1 x 400g tin Co-op Chick Peas, drained
• 300ml vegetable stock
• 1 x 400g tin coconut milk
• 50g Co-op Baby Spinach
• ½ x 30g pack coriander, leaves picked and roughly chopped
• Mixed seeds or chopped nuts, such as peanuts, to serve (optional)
• Co-op Naan bread, to serve

Method

1. Heat the oil in a large pan, add the onion and cook gently for 6-8 mins until translucent and softened.
2. Add the chilli, garlic and ginger and cook for 1 min. Stir in the curry powder and turmeric, then add the chopped sweet potatoes and stir to combine.
3. Add the cherry tomatoes, chick peas, stock and coconut milk. Season, then bring to a simmer and cook for 30-35 mins until the sweet potato is tender and the sauce thickened.
4. Stir in the spinach for the last few mins of cooking, then add the majority of the coriander.
5. Serve scattered with the remaining coriander plus some seeds or chopped nuts, if liked, plus some naan bread for scooping.