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Mandarin, Chickpea and Sweet Potato Curry
- 2 Tablespoons olive oil
- 1 small onion, halved, finely sliced
- 500g sweet potato, peeled, cut into 2cm cubes
- 2 garlic cloves, finely chopped
- 2 teaspoons ground garam masala
- ¼ teaspoon ground turmeric
- 400g can crushed tomatoes
- 400g can chickpeas, drained
- 1 Delite Mandarin, two 6cm strips of peel with white pith removed and juiced
- ½ teaspoon sea salt
- 250ml vegetable stock or water
- 50g baby spinach leaves
- 1/3 cup chopped coriander leaves
- Roti bread, to serve
Method
- Heat oil in a medium saucepan over a medium heat. Add onion and cook for 5 minutes until softened, but not browned.
- Add the sweet potato and garlic and cook for 5 minutes, stirring occasionally. Stir in the spices and cook for 30 seconds until aromatic.
- Add tomatoes, chickpeas, mandarin peel, salt and stock. Bring to the boil then reduce heat to a low simmer and cook for 20 minutes, or until sweet potato is cooked through.
- Stir in the spinach leaves. Cook for about 3 minutes until leaves have wilted. Stir through the mandarin juice.
- Garnish with coriander leaves. Serve with warmed roti bread.
