INGREDIENTS

• 3 medium/large sweet potatoes

• 1 tsp cinnamon

• Olive oil

• 1 large white onion

• Black pepper

• 4 garlic cloves

• 2 handfuls chopped spinach

• 1 tsp paprika

• 1 tsp chilli flakes

• 1 tsp cumin

• 2 cans chickpeas

• 1/3 cup lime juice

• 2 tblsp peanut butter

• 1 tblsp mustard

• 1 can coconut milk (400ml)

• One inch ginger piece

• 500ml vegetable stock

• Half cup chopped walnuts

• Half cup chopped cashew

 

METHOD

1. Peel the potatoes and chop into quarters, place on a plate in the microwave for about 8 minutes until soft and cooked (or you could boil them in a pot on the stove, but I find this takes much longer)

2. Once cooked, chop the potatoes into smaller bitesize chunks and place to the side

3. Peel the onion and chop into pieces, fry in a small drop of olive oil for about 5 minutes, then add the finely chopped ginger and minced garlic, continue to cook for 2 minutes to bring out the flavours

4. Next add the spices, coconut milk, vegetable stock, peanut butter and mustard

5. Mix everything well, I find its easier to mix in the peanut butter gently with a masher

6. Once all mixed then add the drained chickpeas from the can and chopped sweet potatoes, allow to simmer for 5 minutes

7. Turn the heat off and add the nuts (save some for dressing when servings) lime juice and spinach, mix in well to allow the spinach to wilt with the heat of the food

8. Serve into bowls, topping with some chopped nuts and enjoy!