Microwave sweet potato chickpea and spinach curry
Ingredients
- 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks
- 1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks
- 2 tbsp vegetable oil
- 2 garlic cloves, finely grated
- 25g/1oz fresh root ginger, peeled and finely grated
- 2 tbsp medium curry powder
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 100g/3½oz baby spinach leaves
- 2 naan breads, cut in half
- 4 tbsp double cream
- salt and freshly ground black pepper
- fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional)
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