Caribbean-Inspired Chickpea Curry | Vegetarian Recipe

Ingredients

• 2 tbsp coconut oil
• 1 large onion
• 1 red (bell) pepper, deseeded and chopped
• 3 garlic cloves, crushed
• 2.5cm/1in piece fresh root ginger, peeled and diced
• 1 red chilli, diced
• 2 tbsp curry paste
• 1 small bunch coriander (cilantro)
• 3 sweet potatoes, peeled and cut into chunks
• 1 x 400g/14oz can chickpeas, rinsed and drained
• 350g/12oz cherry or baby plum tomatoes, halved
• 240ml/8fl oz (1 cup) vegetable stock
• 300ml/½ pint (1¼ cups) reduced-fat coconut milk
• 450g/1lb spinach, washed and trimmed
• Juice of 1 lime
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion, chopped
• 225g/8oz (1 cup) long-grain rice (dry weight)
• 480ml/16fl oz (2 cups) vegetable stock
• 300ml/½ pint (1¼ cups) coconut milk
• A good pinch salt