Sweet Potato With Braised Spinach With Coconut Milk And Beans


  • 2 teaspoons oil of choice
  • 1 small yellow onion, diced
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon fresh grated ginger
  • 2 tbsp lemon juice
  • Pinch of chilli flakes
  • ½ can chickpeas
  • ½ can of kidney beans
  • 450g baby spinach
  • 1 can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 whole sweet potato



  1. Heat the oil in a heavy based pan over a medium heat.
  2. Add the onion and cook until the onion begins to brown (around 5 minutes)
  3. Add the garlic, ginger, and chilli flakes and cook for another 3 minutes while stirring.
  4. Turn the heat up slightly and add the chickpeas and the kidney beans and cook until you can see the chickpeas browning and everything is mixed well.
  5. Add the spinach a handful at a time waiting for it to wilt before you add more.
  6. When all the spinach has been added add the coconut milk to the pan and simmer for 10 minutes.
  7. While the spinach mix is cooking you can bake your sweet potato in the microwave. Prick the potatoes all around with a fork and microwave for 4 mins and then turn over and microwave for another 4 minutes.
  8. Cut the potato down the centre and pour over your spinach mix.



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