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
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.
Cube tofu and place on another baking tray then into the oven for 10-15 mins to slightly firm up.
Place a pot on medium heat and add the oil to the pot.
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.
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.
Add ¼ of the coconut milk, coriander, and peanut butter. Mix then cover and let simmer for 5-10 mins on low heat.
Add the remainder of the coconut milk, sweet potato, and chickpeas, cover and simmer on low for a further 10 minutes.
Turn off heat, add the spinach and mix through until it’s slightly wilted.
Serve with brown rice.