Sweet Potato, Chickpeas & Spinach Curry

Ingredients:

• 1 medium onion, chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 3 tbsp coconut oil
• 1.5 tbsp harissa
• 2 tsp curry powder
• 6 small sweet potatoes, peeled and diced
• 1/2 cup thick coconut milk
• 1 tsp salt
• 2 cups of hot water
• 1 very ripe tomato, cut into wedges
• 1 cup of cooked chickpeas
• 2 handfuls of baby spinach leaves

Whole spices:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 cinnamon stick
• 3 whole green cardamom
• 1/4 tsp ground turmeric
• 2 bay leaves
• 2 green chilies, slitted

Directions:

1. In a small blender, add chopped onion, ginger and garlic paste. Blend into a paste. Add very little water (if needed) to aid in blending.
2. Heat a deep vessel on medium-high. Add coconut oil and wait until it heats before adding all of the whole spices. Stir and cook for 1 minute or until fragrant.
3. Add blended onion paste and cook for 5 to 7 minutes, stirring occasionally. Cook until paste is lightly colored, fragrant, thickens and oil separates on the sides.
4. Stir in harrisa and curry powder. Cook for 1 minute before adding diced sweet potatoes, coconut milk and salt.
5. Once curry thickens, add hot water, tomato wedges and cooked chickpeas. Bring the curry to a simmer, lower the heat to medium-low and put on the lid. Cook curry for 15 minutes or until oil separates on the sides.
6. Remove curry from heat. Throw in 2 handfuls of baby spinach leaves, stir and serve hot with rice and chapati.