15 Nov 2021
2 garlic cloves chopped⠀⠀⠀
1cm grated ginger⠀
1 red onion, sliced⠀⠀⠀⠀
2 chopped carrots
1 sweet potato chopped
130g spinach, roughly chopped
1 lime quartered
A handful of fresh coriander, chopped
Heat the coconut oil on medium heat.
Add the garlic, ginger, onion, herbs and spices.
Simmer gently until the onions have browned.
Add the chopped carrots, chickpeas, sweet potato, coconut milk and chopped tomato and stir well.
Cover and cook on medium heat for 30 minutes.
While the curry is cooking, prepare your rice or any other accompaniments.
Take off the heat and stir the spinach and turmeric superblend through.
Garnish with the fresh coriander and a squeeze of lime.