Chicpea & Sweet Potato Curry With Spinach
- Saute onion, garlic, gingerroot and curry in oil
- Add flour and salt and stir for 2 minutes
- In large pot combine mixture with remaining ingredients and cook on medium heat until sweet potatoes are tender.
- A bowl of nourishing stew brimming with high-fibre chickpeas, antioxidant-rich sweet potatoes and folate-rich spinach hits the spot on a chilly night.
- Serve over basmati rice or with warm flat breads.