Sweet Potato, Chickpea & Spinach Curry
A hearty, budget-friendly curry packed with sweet potato, chickpeas and spinach in a creamy tomato coconut sauce.
60 minCook: 60 minIndianVegan
sweet potato currychickpea curryfamily mealsfreezer friendly
Method
- 1
Heat oil in a large pot and cook the sliced onions with curry paste until soft and golden.
- 2
Add chilli, ginger and chopped coriander stalks and cook briefly until fragrant.
- 3
Stir in sweet potatoes and chickpeas and cook for a few minutes.
- 4
Add tomatoes and 200ml water, bring to a boil then simmer covered until sweet potatoes are tender.
- 5
Remove lid and cook until the sauce thickens.
- 6
Stir in coconut milk and simmer gently for a few minutes.
- 7
Add spinach and cook until wilted.
- 8
Finish with fresh coriander leaves and serve.
Ingredients
- •2 tbsp olive oil
- •2 red onions, thinly sliced
- •3 tbsp rogan josh curry paste
- •1 fresh red chilli, finely chopped
- •3cm ginger, grated
- •1 bunch fresh coriander (stalks + leaves separated)
- •3 sweet potatoes, peeled and cut into chunks
- •1 x 400g can chickpeas, drained
- •400g fresh tomatoes or 1 x 400g can chopped tomatoes
- •1 x 400ml can light coconut milk
- •400g fresh spinach
Notes
- •Add cauliflower or bell peppers for extra veg.
- •Freeze in portions for quick weeknight meals.
- •Add a squeeze of lime before serving for extra brightness.