Vegan Sweet Potato Curry

Ingredients

3 sweet potatoes

2 red onions

1 red chilli  

2 garlic cloves

4 cm ginger

2 Tbsp curry powder

1 star anise

200 mL vegetable stock

400 g tomato passata

400 ml coconut milk from a can

A few sprigs of coriander

1 x 400 g can chickpeas, drained

150 g spinach

2 Tbsp Chocolate Vega® Essentials

Preparation

1. Peel the sweet potato, cut in half and slice.
2. Finely chop the red onion and chilli and grate the ginger and garlic.
3. Heat a pan with oil, and gently fry the red onion, chilli, garlic and ginger until softened. Add the curry powder and star anise, continuing to stir fry for a minute.
4. Add the stock, bring to a boil and simmer for 6 to 8 minutes.
5. Add the coconut milk, tomato passata, sweet potato and coriander. Bring to the boil and let simmer, covered, over a medium heat until the sweet potato is cooked.
6. Add the spinach, chickpeas and Vega Essentials to the curry and stir well until all the spinach has shrunk, and the chickpeas are cooked through.
7. Dish up and enjoy!