Golden Sweet Potato & Coconut Curry with Lime and Spinach

⏱ 40 min · Serves 4

Silky coconut milk, sweet caramelised chunks of sweet potato and a warm hum of ginger and cumin come together in one pan. It's the kind of curry that tastes like it simmered all afternoon but is on the table in under 40 minutes — finished with a squeeze of lime to keep everything bright.

Per serving: 595 kcal · 13.0g protein · 72.0g carbs · 29.0g fat

Ingredients

• 2 tbsp coconut or vegetable oil
• 1 large onion, finely sliced
• 4 garlic cloves, crushed
• 3 cm piece fresh ginger, grated
• 1-2 red chillies, finely chopped (deseeded if you prefer milder)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 2 tbsp tomato puree
• 900 g sweet potatoes (about 3 medium), peeled and cut into 3 cm chunks
• 1 x 400 ml tin full-fat coconut milk
• 250 ml vegetable stock
• 1 x 400 g tin chickpeas, drained and rinsed
• 150 g baby spinach
• 1 tbsp lime juice, plus wedges to serve
• 1 tsp salt, or to taste
• Small handful fresh coriander, roughly chopped
• 2 tbsp toasted flaked almonds or coconut flakes (optional)
• Cooked basmati rice or flatbreads, to serve

Method

1. Heat the oil in a large deep pan or casserole over medium heat. Add the onion with a pinch of salt and cook for 8 minutes, stirring, until soft and golden at the edges.
2. Stir in the garlic, ginger and chilli and cook for 1 minute until fragrant.
3. Add the cumin, coriander, turmeric and cinnamon and fry for 30 seconds, then stir in the tomato puree and cook for another minute so it darkens slightly.
4. Tip in the sweet potato chunks and turn them through the spice paste until well coated.
5. Pour in the coconut milk and stock, add 1 tsp salt and bring to a gentle simmer. Cover and cook for 15-18 minutes, stirring once or twice, until the sweet potato is tender but still holding its shape.
6. Add the chickpeas and simmer uncovered for 5 minutes to heat through and thicken the sauce. If you like a thicker curry, crush a few chunks of sweet potato against the side of the pan.
7. Stir in the spinach a handful at a time until just wilted, then add the lime juice. Taste and adjust salt and lime.
8. Serve over basmati rice or with warm flatbreads, scattered with coriander and toasted almonds or coconut flakes, with lime wedges on the side.