Recipe Of the Month

Ingredients Method

1 tbsp vegetable oil 1 large onion, thickly sliced 2 garlic cloves, crushed 180g jar korma curry paste 1 tsp ground cumin 1 tsp ground coriander 400g can light coconut milk 500g sweet potatoes, peeled and diced 3 tbsp smooth peanut butter 400g can chick peas, drained and rinsed 3 x 125g packs baby spinach 3 tbsp desiccated coconut Plain naans, to serve

Feeds 6 Ready 1 Hour Heat the oil in a large lidded pan and cook the onion over a medium heat for a few minutes to soften

Add the garlic, curry paste and spices, then cook for 1 minute until fragrant Pour in the coconut milk, then fill the can with water and add that to the pan, along with the sweet potato Bring the liquid just to the boil Put the peanut butter in a small bowl and spoon over 2-3 tbsp of the hot coconut milk mixture, whisking in, until it’s runny Pour into the pan and stir in, mixing well Bring back up to the boil, then turn down the heat, cover and simmer for 25–30 mins, until the sweet potato is tender Stir the chick peas, spinach and desiccated coconut into the curry and heat through Season, then serve with the naan breads

Vegetarian Vegan Gluten Free

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