Satay Sweet Potato, Chickpea and Tofu Curry

Serves 4

Ingredients:

• ¼ tsp salt

• ¼ tsp paprika

• ¼ tsp cayenne pepper

• 1 tsp curry powder

• 1 tsp cumin

• 3 cups cubed sweet potato

• 2 tbsp olive oil

• 1 large brown onion

• 2 garlic cloves

• 2tbsp natural peanut butter

• 1 can coconut milk

• 1 tin chickpeas (drained and rinsed)

• 2 generous handfuls spinach

• 250-300g firm tofu (optional)

• Handful coriander (optional)

• Cooked brown rice to serve

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Method:

1. Preheat the oven to 180 celscius, place the cubed sweet potato on a baking tray with 1 tbsp of oil mixing around evenly. Bake for approximately 20 mins or until lightly browned.

2. Cube tofu and place on another baking tray then into the oven for 10-15 mins to slightly firm up.

3. Place a pot on medium heat and add the oil to the pot.

4. Chop the onion and garlic and add to the pot when heated. Cover the pot with a lid to let the onion and garlic sweat for a few minutes.

5. Add salt, paprika, cayenne pepper, curry powder, and cumin to a small bowl, once onions are translucent, add all spices to the pot and mix.

6. Add ¼ of the coconut milk, coriander, and peanut butter. Mix then cover and let simmer for 5-10 mins on low heat.

7. Add the remainder of the coconut milk, sweet potato, and chickpeas, cover and simmer on low for a further 10 minutes.

8. Turn off heat, add the spinach and mix through until it’s slightly wilted.

9. Serve with brown rice.