Chickpea and Sweet Potato Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium sweet potatoes (about 450g), peeled and cut into 2cm chunks
02 -
1 large onion (or 2 small ones), finely chopped
03 -
2 cloves garlic, minced
04 -
2 teaspoons fresh ginger, minced
05 -
1 can (400g/14oz) chickpeas, drained
06 -
2 cans (400g/14oz each) chopped tomatoes
07 -
1 can (400g/14oz) full-fat coconut milk
08 -
2 tablespoons tomato puree
09 -
2 packed cups (60g) baby spinach
10 -
2 tablespoons vegetable oil
→ Spice Blend
11 -
2 tablespoons mild curry powder
12 -
1 tablespoon ground coriander
13 -
½ tablespoon ground cumin
14 -
1 teaspoon paprika
15 -
½ teaspoon ground cinnamon
16 -
½ teaspoon salt
17 -
½ teaspoon black pepper
→ For Serving
18 -
Boiled rice
19 -
Fresh coriander leaves
20 -
Red onion slices
21 -
Chilli flakes
# Instructions:
01 -
Heat vegetable oil in a large frying pan over medium-high heat. Add the chopped onion and cook for 5 minutes, stirring frequently until softened.
02 -
Stir in the minced garlic, ginger, and all the spices (curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper). Let them cook together for a minute to release their flavors.
03 -
Add sweet potato chunks, drained chickpeas, chopped tomatoes, tomato puree, and coconut milk. Bring everything to a gentle simmer.
04 -
Let the curry bubble gently for about 20 minutes, stirring occasionally, until the sweet potatoes are tender. Add a splash of water if the sauce gets too thick.
05 -
Stir in the fresh spinach until wilted. Serve your curry over rice, garnished with fresh coriander, red onion slices, and a sprinkle of chilli flakes if desired.
# Notes:
01 -
This curry can be made ahead and stored in the fridge for up to two days
02 -
Freezer-friendly - cool completely before freezing, then defrost overnight in the fridge
03 -
Feel free to add other vegetables like courgette, peppers, or cauliflower
04 -
Can be cooked in a slow cooker on high for 3-4 hours or low for 5-6 hours