Sweet Potato Curry

• 2 sweet potatoes
• 4 cloves garlic
• 450 g chickpeas (cooked)
• 400 g coconut milk
• 2 onions
• 2 bell peppers
• 4 Tbsp curry paste
• 100 g fresh spinach
• 1 tsp salt or to taste
• 1 Tbsp pepper to taste
• 1 Tbsp oil for frying

1. Dice onions, sweet potatoes and bell peppers, mince garlic
2. Pan fry onions and bell peppers for about 3min in oil
3. Add garlic and curry paste, continue frying for at most 1min
4. Add sweet potatoes and coconut milk, simmer for 10min
5. Add chickpeas, continue simmering for 5min
6. Add spinach, season with salt and pepper, then remove from heat

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