This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.
Serves: Six people
Preparation time: One hour
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach
Bring a large saucepan and place it over light-medium heat after adding two tbs of oil in it.
Slice the onions after peeling, and add to the pan along with the curry paste. Mix it well and maintain the heat until the onions turn into golden colour.
Get the chillies and chop them perfectly. Peel the ginger and grate it finely. Take sweet potatoes and chop them into two centimeters chunk. Get coriander leaves and finely slice the stalks.
Now, add all the chopped potatoes, ginger, chilli, and coriander stalks to the pan. It is the time to add chickpeas in the pan after draining them. Maintain the heat for nearly five minutes.
Add some roughly chopped, fresh tomatoes to the tinned tomatoes. Bring it to a boil after adding 200ml of water.
Decrease the fire and cover it. Maintain the light heat for 15 minutes.
Now, remove the cover, but let it cook for about 20 minutes. Don’t forget to keep stirring.
Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
To freeze the curry for another time, leave it to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.