Sweet potato, chickpea, spinach and almond korma

(Originally from ???)

Serves: 2

Keywords: main



  1. Peel and chop sweet potatoes into small chunks. Coat in oil/butter and 1/3 of spices. Roast slowly until al dente. add almonds towards the end to lightly brown.
  2. Lightly fry onions and garlic in 1/3 of spices, when soft but not brown remove 1 table spoon of onions, and place to one side with remaining spices, lime, and chilli flakes to taste.
  3. Add chickpeas, sweet potato, and coconut cream to frying onions.
  4. Cook rice with 1/3 almonds
  5. To main curry add remaining almonds and spinach.
  6. 30 seconds before serving stir in onion lime spice mix.
  7. Serve curry and rice with lime pickle.