If you’re craving the fragrance and spice of a curry, but are either shunning the hob, or lack time to make one, then this simple and wholesome mix of flavours cooked in the microwave is the ideal solution.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- PlusCooking time is 20 minutes, depending on microwave wattage
Put the onion, cubes of butter and 3 tbsp water in a 2L microwave-safe container. Place a lid on top (leaving a gap), and microwave at full power for 90 seconds to soften the onions. Stir in the garlic, ginger, ⅔ of the chilli, the coriander stems, curry powder (use more if liked), turmeric and seasoning. Balance the lid on top again and microwave at full power for 2 minutes more, or until aromatic.
Add the chickpeas and chopped tomatoes. Pour tap water into the tomato can to ⅓ full, swill and pour over the chickpeas. Mix well, then return to the microwave for 4 minutes at medium power, with a lid balanced on top again, until simmering. Stir the spinach into the curry, then microwave with the lid off for 2 minutes at medium power, to wilt.
Remove the curry and, using a fork, prick the sweet potatoes all over, arrange on a plate and microwave at full power for 5-6 minutes (1,000-1,200W), or 9-10 minutes (800W), until tender. Cook for an additional minute at a time, if needed, if not soft by this point.
Meanwhile, check the curry for seasoning and add more salt if needed. Place the lid on top to keep warm. To serve, split the sweet potatoes down the middle, add a little salt and butter, spoon the curry over, with a splodge of yogurt on top and a sprinkle of fresh chilli and coriander leaves.