Instructions

1. Finely chop the onion and garlic, dice the sweet potatoes and carrot.
2. Heat the oil in a large saucepan and gently sauté the onion and garlic. Add the spices, curry leaves and stir for a minute. Add the coconut milk and passata, then season with salt and pepper. Bring to a simmer and cook for 10 minutes.
3. Add the chopped vegetables and some water (if needed) to cover the veggies. Bring to a simmer again and cook for 10 minutes, until the veggies are tender. Add the drained chickpeas and cook for another 5 minutes or so, then add the spinach, put the lid on and turn off the heat. Rest for 2 minutes, then stir in the lime juice and chopped coriander leaves.
4. Serve warm.