Healthy Vegetarian Option Curry

I have made this Jamie Oliver- Spinach, Chickpea and Sweet Potato Curry once before at uni, it's so simple after the first time you've cooked it and it tastes delicious!

If you are watching the waistline as well then this dish is a real winner!

Enjoy

xox

Ingerdients:

2 tbsp olive oil
2 red onions, sliced
3 tbsp rogan josh paste
1 red chilli, finely chopped 
3cm piece of ginger, grated
A bunch of coriander, stalks chopped, leaves picked 
3 sweet potatoes, cut into in 2cm chunks
1 x 400g tin chickpeas, drained 
8 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes 
1 x 400ml tin light coconut milk
400g spinach, washed
Poppadoms and rice, to serve

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
2. Add the chilli, ginger, coriander stalks, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes and 200ml water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 10–15 minutes. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, then serve with poppadums and rice (see rice recipe above).
3. To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.