Whether you feel like having a large bowl of a warming curry for yourself, you want to make a meal (-prep) lasting you for at least 2 days or if you want to host a dinner party - this dish can do it all :) The preparation time is literally just washing and cutting the ingredients, so the prep is quickly done. The cooking itself requires occasional stirring and adding the remaining ingredients but other than that it's nice and easy!
Ingredients:
2 medium large (500g) Sweet Potatoes
2cm fresh Ginger
1 red Chilli Pepper
2 Onions
1 1/2 tablespoons Coconut Oil
1 tsp ground Kurkuma
1 tsp ground (or whole) Coriander Seeds
(optional) 1 tsp Raz El Hanout spice
400ml warm vegetable broth (Gemüsebrühe)
400ml Coconut Milk
600g Chickpeas
~ 2 large handfuls of Spinach
Salt & Pepper
Method:
Wash the potatoes, the chilli and rinse the spinach (let the water drain properly from the spinach). Cut the potatoes into approximately 1cm^3 pieces. Slice the Chilli open length wise. Finely dice the onions. Chop the ginger into fine pieces.
Heat the coconut oil to medium-high heat in a large cooking pot. Once hot, chuck in the onion, chilli and ginger - stir stir stir.
After about a minute add the spices (kurkuma, coriander seeds and optionally, the Raz El Hanout) and stir until the spice covers all ingredients.
Add the vegetable broth, coconut milk and the sweet potato. Shortly stir and wait until small bubbles appear.
Turn down the heat to medium-low and leave the food to simmer for 10 minutes. Stir occasionally.
Add the chickpeas and leave for a remaining 10 minutes. Stir occasionally.
Finally, add the spinach and leave to cook for another 2-3 minutes before finishing off with some salt and pepper. Enjoy!
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