Sweet Potato and Chickpea Curry

I've been trying to find a recipe that I could use sweet potato in because I really want to like it but can't stand as fries or as a baked potato, but in this it worked wonderfully!
When I made this I found it to be really spicy (thank you ASDA for substituting my mild curry powder for hot) but I'm also a wuss when it comes to hot food so adjust this to suit you. The veggies I used were leftovers that I happened to have so the ones used here can easily to substituted! I found this to make 3 portions so it's great if you need to batch cook for easy meals later in the week.


Ingredients

• 1/2 large sweet potato
• 1 can chickpeas
• 1 can chopped tomatoes
• 1 large onion
• 75g (half a pack) sugar snap peas
• 1/2 TBSP curry powder
• 125ml coconut cream (or another dairy cream alternative)
• 3 x frozen spinach pieces
• 1/2 fresh chilli
• 1 TBSP tomato puree

1).  Peel and chop the sweet potato into chunks. Boil on the hob until soft.

2). Cut up the onion and fry using an oil of your choice. Once softened, drain and add the chickpeas, chilli and sugar snap peas (note: aquafaba (the 'water' that comes with tinned chickpeas) can be used in loads of vegan recipes so you might want to save it!)

3). Once the sweet potato is soft, cut into small chunks and add to the rest of the vegetables.

4). Add the tinned tomatoes, tomato puree, curry powder and a pinch of salt and stir well.

5). Add the coconut cream (add more if you want to make it more mild)
6). Defrost the spinach and distribute evenly throughout the mixture

7). Once the vegetables are cooked, transfer to a plate or bowl and serve. (You could use rice or naan bread, though a lot of naan have yogurt in them so I usually use a makeshift one out of a pitta bread).