1 Tbsp olive
1 brown onion, minced
3 cloves garlic minced
1 table spoon ginger
2 table spoon tomato puree
1 table spoon curry powder
1 ½ table spoon cumin
2 table spoon coriander
2 table spoon garam masala
2 Tbsp dried fenugreek leaves 1 tin creamed coconut
1 tin chopped tomatoe
(1 ¼ - 2 ½ cups) water
2 large sweet potatoes peeled and diced
1 tins chickpeas
1 bag of spinach
Handful of coriander minced
Pinch of salt


Heat the oil in a large pan, add the minced onion and fry over a low heat for about 10 minutes until soft.
Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stir until the creamed coconut has melted.
Add the sweet potato and simmer for 15 minutes, until almost tender.
Add more water as required.
Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
Stir in the chopped coriander and season generously with salt.

Serve with rice.

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