SWEET POTATO, CHICK PEA & SPINACH CURRY

SWEET POTATO, CHICK PEA & SPINACH CURRY
SERVES 3-4, 3-4 SYNS A PORTION

400G SWEET POTOTOES PEELED
1 400G TIN CHICK PEAS DRAINED
2 LARGE HANDFULS SPINACH
1 LARGE ONION FINELY CHOPPED
1 RED CHILLI FINELY CHOPPED
2 CLOVES GARLIC CRUSHED
1 VEG OXO CUBE MADE UP 1PT BOILING WATER
2 LEVEL TBSP COCONUT MILK POWDER
2 TSP CURRY POWDER
250G FAT FREE FROMAGE FRAIS
2 LEVEL TSP CORN FLOUR
ONE CAL SPRAY

METHOD
HEAT PAN AND SOFTEN ONIONS AND CHILLI FOR 2-3 MINS TURN DOWN HEAT AND ADD CRUSHED GARLIC AND CURRY POWDER.
CHOP SWEET POTATO INTO BITE SIZE PIECES ADD TO ONION MIX STIR THROUGH, DISSOLVE COCONUT POWDER IN STOCK, POUR OVER POTATO MIX AND COOK FOR 15 MINS ENOUGH FOR POTOTOES TO COOK.
THE LIQUID SHOULD HAVE REDUCED BY TWO THIRDS STIR IN CHICK PEAS AND SIMMER FOR 5 MINUTES
BRING UP TO BOIL AND THICKEN WITH CORNFLOUR (MIXED WITH 2TBSP COLD WATER) ADD SPINACH COOK UNTIL SPINACH HAS WILTED 2-3 MINUTES.
TURN OFF THE HEAT AND STIR IN FROMAGE FRAIS.
SERVE WITH BASMATI RICE.