Preheat the oven to 190c / gas mark 5. Then bake sweet potatoes for 20 minutes on a baking tray. Spray with oil spray or lightly brush with oil - optionally.
In a wok or large sauté pan, fry the onions until soft, for about 5 minutes.
1 onion
Add in the garlic, fresh chilli and ginger. Cook for another 1 minute.
4 cloves garlic, 1 tablespoon fresh ginger, 1 red chilli
Sprinkle in the spices and stir well for 1 minute.
2 teaspoon curry powder, 2 teaspoon turmeric powder, 1 red chilli
Pour in the coconut milk, then bring up to a simmer.
400 ml light coconut milk
Add the peanut butter and stir gently. Allow the satay curry to continue to simmer, in order for the peanut butter to melt into the sauce.
3 tablespoon peanut butter
Pop in the soy sauce, stir through.
1 tablespoon soy sauce
Next, it’s time for the chickpeas. Chuck them in, stir and then simmer for 15 minutes.
250 g chickpeas
Squeeze in the lime juice, and mix in.
1 tablespoon lime juice
Optionally, add 1 teaspoon sugar now.
1 teaspoon sugar
Stir in the cooked sweet potatoes.
500 g sweet potato
Wilt in the baby spinach and stir through. This should take around one minute. Remove from the heat straight away and serve immediately with rice or roti, as well as optional toppings fresh coriander and crushed peanuts.
125 g spinach, 4 tablespoon Fresh coriander, 4 tablespoon Crushed peanuts