You will love this beautifully spiced sweet potato and chickpea curry!
2 handfuls of baby spinach
1 green chilli, finely chopped
1 small white onion, finely chopped
Freshly chopped coriander plus extra for garnish.
1 tbsp vegetable oil
140g basmati rice
1 vegetable stock cube or 200ml fresh vegetable stock
1 pot of Tideford Organics Vegan Tikka Masala
1 can chickpeas, drained
1 sweet potato, peeled + diced into 1cm chunks
3 tbsp of soya yoghurt
Place the basmati rice in a pan of water + add the vegetable stock. Add seasoning if required. Bring to the boil + simmer until tender.
Meanwhile, place the Tikka sauce, chickpeas + sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes.
Drain the rice + keep warm.
Heat the sunflower oil in a frying pan + add the spinach, chilli, onion + coriander. Fry until the onion is starting to brown slightly + then add the rice + turn off the heat. Stir in the vegetable gently so that the rice doesn’t break up.
Serve topped with the Tikka sauce + dress with the soya yoghurt + a little coriander.