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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp vegetable oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli powder or paprika ( or 50/50
  • 1 Tbsp curry leaves
  • 300 mL Passata
  • 200 ml coconut milk
  • Water
  • 1 bay leaf
  • 1 small piece of cinnamon bark
  • 1 carrot
  • 3 medium sweet potatoes
  • 1 tin chickpeas drained
  • 100 g baby spinach
  • 1 handful coriander leaves chopped
  • Salt and pepper
  • Juice of 1 lime

Method
 

  1. Finely chop the onion and garlic, dice the sweet potatoes and carrot.
  2. 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.
  3. 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.
  4. Serve warm.