Sweet potato, chickpea and spinach curry
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
Method
- 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.