Sweet potato and chickpea coconut curry
This sweet potato, chickpea and spinach curry is not only vegan and gluten-free but really healthy and yummy too. It’s on the dining table within 30 minutes, so it’s perfect on busy days. You can make it days ahead and/or freeze the leftover. Serve it with basmati rice and chutney on the side.
Ingredients
Method
- Finely chop the onion and garlic, dice the sweet potatoes and carrot.
- Heat the oil in a large saucepan and gently sauté the onion and garlic. Add the spices, curry leaves and stir for a minute. Add the coconut milk and passata, then season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Add the chopped vegetables and some water (if needed) to cover the veggies. Bring to a simmer again and cook for 10 minutes, until the veggies are tender. Add the drained chickpeas and cook for another 5 minutes or so, then add the spinach, put the lid on and turn off the heat. Rest for 2 minutes, then stir in the lime juice and chopped coriander leaves.
- Serve warm.