Sweet Potato and Chickpea Curry

I recently made this sweet potato and chickpea curry and the results were delicious and so I wanted to share them. 

Ingredients: 

• 2 sweet potatoes - peeled and chopped 
• Half a butternut squash - peeled and chopped (optional) 
• 1 bag of fresh spinach 
• 1 tin of chopped tomatoes 
• 1 tin of chickpeas (drained) 
• 1 tin of coconut milk
• 1 white onion - roughly chopped 
• 200m water (preferably with any stock cube)
• 1 tbs vegatable oil 
• 2 large tsp of turmeric
• 3 large tsp of garam masala 
• 3 garlic cloves - finely chopped 
• 1tsp honey 
• Lime and black pepper 
• Cardamon pods, chicken masala, cumin seeds & coriander (OPTIONAL)

Method:

1. Fry the onions in a pot with the oil for around 5 mins then add the garlic, garam masala and turmeric and mix so that the spices don't catch;
2. add the chopped tomatoes, coconut milk, sweet potatoes and butternut squash to the pot together with the 200ml of water or stock;
3. allow to simmer and continue cooking for 15 mins;
4. add in the chickpeas and cook for a further 15 mins until the sweet potato is soft and cooked;
5. at the end, add in the spinach and put a lid on the pan and leave for 3 mins until the spinach is wilted. It will look like too much spinach at first but it won't be after a few minutes;
6. stir through the honey and lime and add some black pepper;
7. serve with rice.