Created by ImPat on August 13, 2019
Step 1: Heat oil in a stockpot over a medium to high heat and add the curry paste and capsicum and cook, stirring, for about 1 minute or until fragrant and then add sweet potato, coconut milk and 1 cup water and bring to the boil and boil, covered, stirring halfway, for about 10 minutes, or until sweet potato is tender.
Step 2: Stir in chickpeas and cook for a further 1 minutes or until hot and then remove from heat and season with salt and pepper.
Step 3: Stir in spinach leaves until just wilted.
Step 4: Boil or microwave broccolini until tender and then drain.
Step 5: Serve curry with broccolini and top with yoghurt.
Step 6: TIP - yellow curry paste has a mild flavour, for a hotter curry try using red or green curry paste, or add a thinly sliced red chilli when cooking the capsicum.