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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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
  • 100 g spinach

Method
 

  1. Peel then finely slice the onion and garlic.
  2. Chop the sweet potatoes, red pepper and carrots into bite-sized chunks.
  3. 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.
  4. Add the ground spices and tomato purée, stir to coat well.
  5. 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.
  6. Add the chickpeas, bring to the boil again and cook for 5 minutes to warm through.
  7. 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.
  8. Serve with freshly sliced chilly and/or fresh, chopped coriander leaves scattered all over.