Chickpea Curry

2 tbsp vegetable oil
1 onion finely chopped
2 garlic cloves, crushed peeled,
2 tsp grated ginger
1 tsp turmeric
3 tsp ground coriander
2 tsp ground cumin
*optional: 1 tsp chilli powder*
400g can crushed tomatoes
1 onion, finely chopped
500g kumara (sweet potato) cut into 2cm pieces
1½ cups vegetable stock
400g can chickpeas drained and rinsed
1 bunch English spinach (washed & chopped)

Method
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add garlic, ginger, turmeric, coriander, cumin and chilli. Cook, stirring, for 1 minute.
Add tomatoes, kumara and stock to saucepan. Bring to the boil. Reduce heat to medium-low. Partially cover. Cook for 25 minutes, or until kumara is tender.
Stir chickpeas into curry. Cook for 5 minutes. Add spinach and cook for 1 minute, or until wilted. Serve with rice or naan bread. (Feel free to improvise with other vegetables.) - Serves 4

This one is so yummy, theres something very satisfying about measuring and adding the individual spices to the food. I always fold the spinach in at the last moment so it doesnt wilt too much. Try it with garlic nan bread. Its the perfect complement. Lisa