Sweet Potato, Chickpea and Spinach Curry
Craving a tasty and nutritious dinner? This simple sweet potato, chickpea, and spinach curry is bursting with flavour and goodness. Ideal for a quick and wholesome midweek meal!
Servings 6 Servings
Calories 436kcal
Equipment
- Large Dutch Oven
Ingredients
- 1 Tablespoon Ghee or butter
- 1 Brown Onion diced
- 2 Teaspoons Chilli Puree
- 1 Teaspoon Ginger Puree
- 1 Teaspoon Garlic Puree
- 2 Tablespoons Curry Powder
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- Pinch Salt and Pepper
- Pinch Red Chilli Flakes optional
- 1 Kg Sweet Potatoes peeled and diced into bite-sized cubes
- 400 g Chickpeas undrained weight
- 150 g Spinach
- 400 ml Coconut Milk
- 400 g Chopped Tomatoes
Instructions
- Add the ghee to a large, non-stick, flameproof pan or dish and melt over medium heat.
- Add the onion and fry for 5 minutes, stirring occasionally.
- Stir in the chilli, garlic and ginger.
- Add the curry powder, coriander and cumin.
- Cook for 5 minutes, stirring often.
- Add the sweet potatoes and chickpeas (water from the tin too) and stir.
- Pour in the coconut milk and tinned tomatoes. Fill one of the empty tins with water and add that too.
- Stir together well.
- Season with salt and pepper and chilli flakes if using.
- Bring to a simmer and reduce the heat if needed, to maintain a steady simmer.
- Cook for 30 minutes, until potatoes are soft and the sauce has thickened.
- Add the spinach, stir in and cook until wilted.
- Serve.
Video
Notes
- I cook my curry in my cast iron Dutch Oven, but any large frying pan is fine.
- If the sauce is still very watery, mix 1-2 tablespoons of cornflour with a splash of water and pour into your curry. Stir well. It should work quickly.