Sweet Potato Curry
Recipe by Rosie Mansfield
Serves 4 | 
Prep 15 min | 
Cook 30 min
Ingredients
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1 tbsp AYAM™ Coconut Oil
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1 tbsp fresh ginger, microplaned
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2 garlic cloves, microplaned
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3 tbsp AYAM™ Thai Red Curry Paste
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2 medium sweet potatoes, cubed
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1 x (400g) can chickpeas, drained and rinsed
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1 x (270ml) can AYAM™ Coconut Milk
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½ cup water
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1 pinch pepper
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1 bag baby spinach
To serve
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Steamed rice
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Fresh coriander
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Lime
Method
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In a large wok saute garlic and ginger.
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Add curry paste and cook for 1-2 minutes.
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Add sweet potatoes, chickpeas, coconut milk, water and pepper. Cook for 15-20 minutes or until sweet potato tender.
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Add spinach.
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Serve with rice, coriander and lime.
