If you have cooked sweet potato sitting in a lunch box, or spinach wilting away in the bottom drawer of your fridge, make this vegetarian curry.Leftover Sweet Potato and Spinach Curry Recipe (Vegetarian)

Ingredients

• 1 large sweet potato, peeled and diced
• 1 tin of chickpeas
• 2 cups fresh spinach, washed and chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (400ml) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• ½ teaspoon of garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro leaves, for garnish (optional)
• Cooked rice or naan bread, for serving

Method

1. Peel the sweet potatoes and cut them into bite-sized chunks. Set them aside. Alternatively, use leftover steamed/boiled/baked cubes of sweet potato.
2. Heat the vegetable oil in a large, deep skillet or a pot over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes. Add in the minced garlic and grated ginger, cook for another minute until fragrant.
3. Add curry powder, ground cumin, ground coriander, garam masala, turmeric and chili powder. Stir well to coat the onions, garlic, and ginger with the spices. Let them cook for a minute or so to release their flavours.
4. Add the diced sweet potatoes to the pot and stir to coat them with the spice mixture. Add your rinsed chickpeas.
5. Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
6. (If you are using leftover sweet potatoes, you can reduce cooking time to 5 minutes to allow them to heat up).
7. Once the sweet potatoes are tender, add the chopped spinach to the pot. Stir well, allowing the spinach to wilt, for about 2-3 minutes.
8. Serve the curry hot over cooked rice or with naan bread.