This delicious and nourishing sweet potato, chickpea and spinach coconut curry is from the Oh She Glows Every Day cookbook. It is easy to make, especially if you throw all the ingredients into a slow cooker and cook on low for 4-6 hours.

| Serves 4-6 |

Ingredients

4 tsp virgin coconut oil

1 medium onion, finely diced

1 tsp ground cumin

3 cloves garlic, minced

4 tsp grated fresh ginger

1 tsp ground turmeric*

1 tsp ground coriander

1 large sweet potato, peeled and cut into cubes

1 can 400g chickpeas, drained and rinsed

1 400g can diced tomatoes

1 400ml can coconut milk or coconut cream

4 large handfuls baby spinach

salt and pepper to taste

Lime wedges to serve (optional)

Method

The easiest way to cook this dish is to add all the ingredients to a slow cooker or crock pot and cook on low for 4-6 hours.

Alternatively, heat a saucepan over medium heat and add the coconut oil and diced onion. Cook for 3-5 minutes, or until the onion is soft and translucent.

Stir in the garlic, cumin, ginger, turmeric, coriander and saute for 2-3 minutes or until the garlic softens.

Add the sweet potato, chickpeas, tomatoes and coconut milk. Stir to combine, reduce the heat, cover and allow to simmer for 20-30 minutes.

Stir through the baby spinach and cook until it has wilted. Season with salt and pepper.

Serve atop your favourite cooked grain (brown rice, quinoa, millet), squeeze over the lime juice and enjoy.

*We love using Zandi Organics Turmeric Wellness Blend in our cooking. The turmeric powder is blended with black pepper to ensure all the amazing health benefits of turmeric are bio-available when ingested. The Zandi Organics range of products are certified organic.