Vegan Masala Recipe

Sweet Potato, Chickpea & Spinach Curry

Name: Sweet Potato, Chickpea & Spinach Curry
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
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 Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.

60 minPrep: 10 minCook: 50 minServes 4IndianVegan

sweet potato currychickpea curryfamily mealsfreezer friendly

Ingredients Method Notes

From the kitchen

What to expect

This kind of dish depends on a properly cooked onion and tomato base. Once the chickpeas have had time to sit in the masala, the whole curry tastes rounder, deeper and much more settled.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

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 ginger, grated, and chopped 2 tbsp fresh coriander, chopped 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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