A satisfying, comforting bowlful packed with vegetables and pulses with an Indian-inspired mix of aromatics, whole and ground spices.
Eat just as it is, with a dollop of yogurt on top, or serve with rice or bread.
As the stew keeps well for several days, it's worth making a big batch, although the ingredients can easily be halved if required (cooking time will be the same).
It's recommended you read the accompanying blog post before beginning the recipe.
In a large saucepan, heat the coconut oil over medium heat.
Add the onion, season with a little salt and pepper, and cook, stirring often, until it's starting to soften & brown (10-12 min).
Stir in the garlic, ginger, chilli (plus fresh turmeric if using) and cook for 2 min more.
Add the cumin, mustard, and fennel seeds and cook for a minute or until they fizzle and pop.
Stir in the prepared sweet potato, carrots, and chickpeas until they're coated in the oil and aromatics.
Stir in all the ground spices, chilli flakes or powder, plus a little more salt and pepper, and cook for another minute.
Add the tomato puree, the sugar if using, and the stock.
Stir well, then bring up to a simmer.
With a lid on, simmer until the vegetables are tender: if using frozen spinach add it partway through the cooking, allowing enough time as per the pack instructions.
If using fresh spinach, stir into the stew then take off the heat.
Taste the stew and add more seasoning, chilli flakes, or garam masala if needed.
Stir in the chopped coriander and serve.
Stew can be stored in the fridge for 3 days or frozen.