2courgettes, chopped into chunks (a bit larger than the sweet potato)
2sweet potatoes, chopped into small chunks
2gloves of garlic (crushed)
1.5tspground coriander
1.5tspground cumin
1.5tsppaprika
1.5tspchilli flakes (optional)
1400gtinned tomatoes
1400gtinned coconut milk
1400gtin chick peas (drained)
1100gbag of baby leaf spinach
pinch of salt and pepper
chopped coriander (optional)
Instructions
Place the oil in a large sauce pan, heat on medium and add the onion. Fry until soft.
Once the onion is soft, add the spices and the small chunks of sweet potato and mix for a few minutes, then add the tinned tomatoes, coconut milk, chick peas and courgettes.
Bring to the boil, then reduce heat and leave to simmer for around 30 minutes. Stir every 8 minutes and check how the vegetables are cooking. It is ready when they have softened. As soon as the stew is ready, add the bag of baby leaf spinach and stir in and it should wilt from the heat.
Top with chopped coriander if using, or a dollop of hummus or avocado, and/or a sprinkle of seeds.