Mussel and chickpea korma
2 tbsp olive oil
350g leek, white part only, sliced
2 cloves garlic, crushed
100g korma paste
300g orange sweet potato, diced
270ml coconut milk
250ml fish stock
400g canned diced tomatoes
800g canned chickpeas, drained and rinsed
1kg black mussels, scrubbed and bearded
250g baby spinach
A handful of coriander
Heat oil in a large saucepan over medium-high heat; cook leek and garlic, stirring for 2 mins or until softened.
Add korma paste, stir for 2 mins and then add sweet potato, coconut milk, stock, tomatoes and chickpeas; bring to the boil.
Reduce heat; simmer for 6 mins or until sweet potato is tender.
Stir in mussels; cook, covered for 4 mins or until mussels open.
Stir in spinach until wilted.
Serve topped with coriander.