January 10, 2020
Serves: 3 Cooks In: 40 minutes


  1. Preheat oven to 200 °C, fan setting.
  2. Place the sweet potatoes onto a baking try and dry bake for 30 minutes.
  3. Place a pan on a medium heat and add a small amount of extra virgin olive oil or coconut oil.
  4. Once warm add the onion and cook until translucent and catching brown on the edges.
  5. Add the chickpeas, garlic, garam masala and cumin around 5 minutes moving everything around so it is all evenly coated.
  6. Finally add the coconut milk 10/15 minutes.
  7. Add the cooked sweet potato, spring green and spinach in and everything mix together well. Then place a lid on allowing the greens to wilt.
  8. Serve with brown basmati rice or wholemeal pitta bread.


  • 4 small/medium sized sweet potatoes
  • 1 onion
  • 2 garlic cloves
  • 2 x 400g tins of coconut milk
  • 3 tbs cumin
  • 2 tbs garam masala
  • 1 stock cube
  • 2 large handfuls of spring greens
  • 2 large handfuls of spinach
  • 1 tbs coconut oil