A rich vegetarian curry, using our Goan Spice Pot and coconut milk. This will be medium heat, but add less of the pot if you would prefer it milder (see below).
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed or chopped
1 tablespoon grated, fresh ginger
5 teaspoons of the Goan Spice Pot (or use alternative Spice Pots Blend)
1 tomato, chopped
600g sweet potatoes,peeled and cut into 3cm chunks
1 400g tin chickpeas, drained and rinsed
1 400mil tin coconut milk
A handful of greens - spinach or green beans or whatever you have
Cook the sweet potatoes, in salted boiling water until tender, about 8 minutes.
Heat the oil over a medium heat, add the onions, ginger and garlic and cook slowly for a few minutes, until soft and the onions translucent.
Add a splash of water to the pan, then 5 teaspoons of the Goan Spice Pot. Cook gently for about a minute then add the tomato.
If all looking too dry, add another splash or 2 of water. Cook gently until the tomato has softened.
Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer.
Add your greens and cook for 3 or 4 minutes. Then finally add the cooked sweet potatoes and stir to combine.
Add salt as required and garnish with fresh coriander.
Simple and delicious.