Name: Sweet potato, chickpea and spinach curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 Tbsp vegetable oil; 1 onion; 2 cloves garlic; 2 large sweet potatoes; 1 red pepper; 1 Tbsp tomato purée; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp ground ginger; ½ tsp chilli powder; ½ tsp paprika; 1 star anise; 1 piece of cinnamon; Approx. 500 ml vegetable stock or water; 1 tin of chickpeas, drained; 100g spinach

Sweet potato, chickpea and spinach curry

31 Jul 2017

by Wholeness

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This sweet potato, chickpea and spinach curry is very easy to make and suits most diets - as it’s vegan, gluten-free, dairy-free, egg-free and nut-free. Most importantly it’s delicious and super healthy! Adjust the chilli according to your liking! Serve it with brown rice, basmati or naan bread.

Ingredients

2 Tbsp vegetable oil
1 onion
2 cloves garlic
2 large sweet potatoes
1 red pepper
1 Tbsp tomato purée
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground ginger
½ tsp chilli powder
½ tsp paprika
1 star anise
1 piece of cinnamon
Approx. 500 ml vegetable stock or water
1 tin of chickpeas, drained
100g spinach

Instructions

Peel then finely slice the onion and garlic.
Chop the sweet potatoes, red pepper and carrots into bite-sized chunks.
Heat the oil in a large pan. Gently sauté the onion and garlic for 5 minutes, then add the chopped vegetables, cinnamon stick and star anise. Cover and gently cook for another 5 minutes.
Add the ground spices and tomato purée, stir to coat well.
Add enough vegetable stock to cover the vegetables. Bring to the boil, cover and gently simmer over low heat for 25-30 minutes until the vegetables are tender.
Add the chickpeas, bring to the boil again and cook for 5 minutes to warm through.
Add the spinach and put the lid on. Turn off the heat after a few seconds of cooking. Let it rest for about 5 minutes then stir through the wilted spinach.
Serve with freshly sliced chilly and/or fresh, chopped coriander leaves scattered all over.