This recipe has been shared by Josh to bring a little bit of the Kia Oval straight into your kitchen. This versatile dish is served as part of our Lunch options as a salad but can also be eaten as a hot curry.  REMEMBER the recipe below is for 10 people so you can either meal prep or divide the quantities in the recipe by 10 and multiply it by the number of people eating to get the desired quantity of ingredients.

Ingredients:

  • 30ml oil
  • 2 large onions, chopped
  • 15g ground cumin
  • 11g ground coriander
  • 7.5g turmeric
  • 1 red chilli, halved, deseeded and chopped
  • 2½cm-chunk ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 1 bunch coriander, leaves and stalks separated
  • 8 medium tomatoes, chopped
  • 3 sweet potatoes, peeled and cut into chunks
  • 3 x 400g tins coconut cream
  • 1 x 400g tin chickpeas, drained and rinsed
  • 400g spinach, stalks removed if using large leaves, washed
  • Juice of ½-1 lime, to taste
  • Coconut, desiccated
  • Additional Salad leaves as wanted (if eating as a salad)

Method

  1. Preheat the oven to 175C

Make the Curry (IF EATING AS A SALAD START WITH STEP 2)

  1. If eating as a hot curry, First Toss the sweet potato in oil and roast  in the preheated oven for around 30 mins.
  2. Fry off spices, ginger, garlic for around 5 minutes making sure they don’t burn.
  3. Then add chickpeas, chopped tomatoes and coconut cream to make a curry and cook on low heat for around 15-20 mins.
  4. If eating as a cold salad, put into a container, wait to cool, and then put in the fridge overnight.

To Assemble (on the day as a hot dish):

  1. Add the sweet potato to the curry and then fold in the spinach.
  2. Once ready to eat dress with the dedicated coconut, and coriander leaves.
  3. Serve with a wedge of lime.
  4. Enjoy!

The Next Day (if eating as a cold salad):

  1. Toss the sweet potato in oil and roast  in the preheated oven for around 30 mins.
  2. Leave the potatoes to cool.
  3. Add the sweet potato to the curry and spinach and additional salad leaves as required.
  4. Dress with the dedicated coconut, and coriander leaves.
  5. Serve with a wedge of lime.
  6. Enjoy!

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