Sweet Potato and Courgette Stew
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tsp of each: ground cumin, ground coriander, paprika, mustard seeds
- 1 can coconut milk
- 1 can chopped tomatoes
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tbsp maple syrup
- 1 courgette, sliced into half moons
- 1 can chickpeas, drained and rinsed
- 100g baby spinach
Preparation
Put the sweet potatoes into a microwaveable dish with a splash of water and microwave for 8 mins
In the meantime, heat a deep frying pan on medium heat, add a little oil and fry the onion and garlic for a few mins
Once softened, add the spices and cook for another minute before adding the sweet potatoes, coconut milk, chopped tomatoes, vinegar and maple syrup
Bring to the boil, reduce heat and simmer for 15 mins
Add the courgette and chickpeas, then simmer for another 10 mins
Remove from the heat and add the spinach, stirring through until it wilts
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