Ayurvedic Sweet Potato Curry with Spinach and Chickpeas

Summary

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

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Instructions

1. 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.
2. 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.