Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

Dice and peel the potato and tomato,  and drain the chickpeas.

Place the chickpeas on a baking sheet and into a 180C oven until crisp and brown. Set aside for later

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

Meanwhile, in a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture, then the tomatoes, and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Add the chopped sweet potato to the pan, raising the heat for approximately 3 minutes. Stir constantly to combine.

Afterwards, add up to 150ml of hot water, lower the heat, cover the pan and allow to simmer for a further 10-15 minutes until potato is cooked through. Once cooked, add the spinach and allow to wilt and become part of the sauce.

Serve the curry with rice, and sprinkle over the crispy chickpeas as a garnish

Tuck in and enjoy!