Chickpea & Sweet Potato Korma – Christine Bailey

Ingredients

• 1tsp cumin seeds
• 1tsp coriander seeds
• 1 small onion
• 2 garlic cloves chopped
• 1cm piece of ginger chopped
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Pinch of hot chilli powder
• 3 tbsp tomato puree
• 400g can light coconut milk
• 75ml vegetable stock
• 2tbsp lemon juice
• 1 red pepper, cut into chunks
• 200g baby spinach leaves
• 200g frozen peas
• 350g sweet potato chunks (about 2 sweet potatoes chopped)
• 1 can chickpeas drained
• Handful of cashew nuts (30g)
• Fresh coriander