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Vegan Masala Recipe
Sweet Potato, Chickpea & Spinach Curry
Sweet potato, chickpeas and spinach make a colourful curry with creamy coconut, warming spice and plenty of texture. The natural sweetness is balanced by tomato, chilli and fresh herbs.
Recipe by Craig LogueHow our recipes are created
60 minPrep: 10 minCook: 50 minServes 4IndianVegan
sweet potato currychickpea curryfamily mealsfreezer friendly
From the kitchen
What to expect
Sweet potato can make a curry taste flat if it is not balanced, so be generous with savoury spice and finish with acidity. Add the spinach last to keep its colour and freshness.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
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Cook the recipe
Method
- 1
Heat 2 tbsp oil in a large pot and cook the sliced onions with the curry paste until soft and golden.
- 2
Add the red chilli, 1 inch grated ginger and the chopped coriander stalks; cook briefly until fragrant.
- 3
Stir in the sweet potatoes and 1 tin chickpeas, drained and rinsed, cooking for a few minutes.
- 4
Add the 2 medium tomatoes, chopped and 200ml water. Bring to a boil, then simmer covered until sweet potatoes are tender.
- 5
Remove the lid and cook until the sauce thickens.
- 6
Stir in the coconut milk and simmer gently for a few minutes.
- 7
Add the spinach and cook until wilted.
- 8
Finish with 2 tbsp fresh coriander, chopped leaves and serve.
Gather everything first
Ingredients
- •2 tbsp oil
- •2 red onions, sliced
- •1 inch ginger, grated
- •2 medium tomatoes, chopped
- •200 g spinach
- •3 medium sweet potatoes, cubed
- •1 tin chickpeas, drained and rinsed
- •3 tbsp rogan josh curry paste
- •1 red chilli, finely chopped
- •1 tin coconut milk
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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