2 small or 1 large sweet potato, cut into 1cm cubes

1 brown onion, peeled and finely diced 

1 jar of mild curry paste of your choice, we used panang curry but yellow would work well too 

250g of baby spinach 

1 jar of crushed tomatoes 

1 can of coconut milk 

1 can of chickpeas, drained and rinsed

1 nub of fresh ginger 

1 tbsp of extra virgin olive oil 

1 cup of greek yoghurt

Fresh coriander

Optional: 250g of chicken or tofu, cut into small pieces 

Serve with your choice of rice or quinoa, we used a combination of both

1. Heat olive oil in a large saucepan 

2. Add the onion & curry paste and saute until fragrant

3. Next, add the ginger, sweet potato and chickpeas to the saucepan and cook for 5 minutes 

4. Place the crushed tomatoes and coconut milk into the pan and bring to the boil, then reduce to a simmer and cook for 15 minutes or until the sweet potatoes start to soften 

5. If you wish to add chicken or tofu, place this into the curry now. The heat from the sauce will essentially poach the chicken or tofu which will keep it tender. 

6. Once the chicken or tofu has cooked through, fold through the spinach and cook for an additional 2-3 minutes. 

7. Serve with greek yoghurt, fresh coriander and your choice of rice or quinoa, we used a combination of both