SWEET POTATO CURRY

Dice a large sweet potato and steam for 5 minutes until tender. Gently heat 3 sliced garlic cloves, 1 tsp cumin seeds and 1 tsp nigella seeds in 3 tbsp oil until fragrant. Add 4 generous tbsp Patak’s Korma Spice Paste and cook for 2 minutes. Stir in a drained can of chickpeas, 250ml coconut cream and the steamed sweet potato. Simmer for 5 minutes, add 200g fresh spinach and stir until wilted. Season and serve with coriander.