Sweet Potato, Chickpea & Spinach Curry

Sweet Potato, Chickpea & Spinach Curry

This weather definitely means comfy pants, warm jumpers and, the best part of all, hearty, nourishing food. For me, that often means curry but sometimes a heavy traditional curry doesn’t quite cut it.


This little number is a great blend of flavours but is quite light for a curry.

Think Thai Curry meets Chana Masala, but all full of vegetables & goodness.

It’s a great dish to cook up a large batch and warm up throughout the week.


You will need:

  • 1 Medium Yellow Onion, diced small
  • 4 Cloves Garlic, minced
  • 2 T Fresh Ginger, minced
  • 2 T Cumin
  • 1 T Turmeric
  • 1 T Paprika
  • 1 T Ground Coriander
  • 1 T Red Pepper Flakes (adjust to suit your desired spice level)
  • 2 Small Sweet Potatoes, peeled and diced go about the same size as a chickpea
  • 1 Can Chickpeas, drained
  • 1 Can Black Beans, drained (or about 1 1/2 C cooked beans / Chickpeas)
  • 1 Can Coconut Milk
  • 1 Can Chopped Tomatoes
  • 1/2 Cup Tomato Purée
  • 2 Cups Spinach, chopped

To serve:

  • 1/2 C Chopped Parsley
  • 2 T Coconut Flakes
  • 1 Lime
  • Cooked rice of your choice or quinoa

What you need to do:

  • Heat enough oil in a pan to cook off the onions and stir them until they start to go tender. Add in the garlic and ginger and stir for a minute, then add in the spices and toast for about 30 seconds until all of the onions, garlic & ginger are coated in the spice mix and it smells fragrant.
  • Add in the sweet potato, Chickpeas & Black Beans and stir.
  • Pour in the tomatoes with their juices, the coconut milk and add a splash of water into each of the cans to clean out and pour into the pot.
  • Season generously with salt and pepper, give it a good stir and turn the heat down to medium low. Put a lid on and leave to simmer for about 30-40 minutes, stirring every 10 minutes or so.
  • Once the sweet potatoes are starting to feel tender, stir in the chopped spinach and a squeeze of lime juice. Taste for seasoning.
  • Serve with a bowl of rice or quinoa, or even a big mop of bread if you fancy it. Top with chopped parsley, a squeeze of lime and some toasted coconut flakes.


By Lauren Loudon

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