Sweet potato curry

1 can full fat coconut milk

2 medium sweet potato

3 cloves black garlic, minced

1/4 red chilli finely sliced

1 tablespoon ginger peeled and minced

3 tablespoons red Thai paste

1 can chickpeas drained and rinsed

1 can aduki beans drained and rinsed

1 can black eyed beans drained and rinsed

1 tablespoon garam masala

1 cup Bouillon vegetable stock

1/4 teaspoon freshly ground pepper

2 tablespoons lemon juice

1 bag baby spinach

Half an onion

Cup broccoli florets

Fresh rosemary to top

Fresh parsley to top

2 tbsp Chopped tomatos

1/4 teaspoon freshly ground pepper

1/4 teaspoon pink himilayan sea- salt

Brown basmati rice (to serve-optional)

Heat the coconut oil in a pan over medium heat. Slice the onion, add and cook until brown. Add the ginger and the garlic. Cook for about a minute. Add the garam masala and the chopped tomatos. Sauté for another minute

Add the coconut milk and stir until the mixture thickens. Add the chickpeas, aduki beans and black-eyed beans. Dice the sweet potato and chop the broccoli. Add the vegetables with a cup of vegetable stock, salt and pepper. Cook for 15 minutes. Add the vegetables with a cup of vegetable stock, salt and pepper.

Stir in the spinach and cook until wilted (1-2 minutes). Stir in the lemon juice.

Wash the parsley and rosemary, removing the leaves from the stems. Finely chop the herbs.

Serve over rice and top with the herbs