Sweet Potato, Chickpea & Spinach Curry
A hearty, budget-friendly curry packed with sweet potato, chickpeas, and spinach in a creamy tomato coconut sauce.
Method
- 1
Heat oil in a large pot and cook the sliced onions with the curry paste until soft and golden.
- 2
Add the red chilli, ginger, and chopped coriander stalks; cook briefly until fragrant.
- 3
Stir in the sweet potatoes and chickpeas, cooking for a few minutes.
- 4
Add the tomatoes and 200ml water. Bring to a boil, then simmer covered until sweet potatoes are tender.
- 5
Remove the lid and cook until the sauce thickens.
- 6
Stir in the coconut milk and simmer gently for a few minutes.
- 7
Add the spinach and cook until wilted.
- 8
Finish with fresh coriander leaves and serve.
Ingredients
- •2 tbsp oil
- •1 inch ginger, grated
- •200 g spinach
- •2 tbsp fresh coriander, chopped
- •2 red onions, sliced
- •3 tbsp rogan josh curry paste
- •1 red chilli, finely chopped
- •3 medium sweet potatoes, cubed
- •1 tin chickpeas, drained and rinsed
- •2 medium tomatoes, chopped
- •1 tin coconut milk
Notes
- •Adjust spice by adding more or less curry paste.
- •Great for freezing; reheat thoroughly before serving.
- •Serve with rice or naan for a complete meal.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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