Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 sweet potato (s)
- 100 g spinach, fresh
- 1 can chickpeas
- 0.25 liter ¼ vegetable stock
- 1 can coconut milk (400 g)
- 2 tablespoon ghee or coconut oil
- 1 onion (s)
- 1 clove garlic
- 1 piece (s) ginger, the size a thumb
- 1 teaspoon lemon juice
- 1 small chilli pepper (s)
- 1 teaspoon curry powder
- some cumin powder
- some cardamom
- 1 tablespoon cane sugar
- Coriander, fresher
- Cashew nuts
- coconut flakes
Print Recipe
Pin Recipe Instructions
- Finely chop onions, garlic, ginger and chilli and sauté in a wok with the ghee. Peel the sweet potato and cut into cubes. Wash the spinach and chickpeas. Add the sweet potato and dust with the spices. Let it sweat gently until it smells wonderful.
- Add the vegetable stock and coconut milk and bring to the boil. When the sweet potato is done, add the chickpeas and spinach. Season to taste with lemon juice, cane sugar, salt and pepper. Serve with fresh coriander, cashews and coconut flakes, if you like.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below