Vegan Masala Recipe

Sweet Potato, Chickpea & Spinach Curry

Name: Sweet Potato, Chickpea & Spinach Curry
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 2 red onions, sliced; 1 inch ginger, grated; 2 medium tomatoes, chopped; 200 g spinach; 3 medium sweet potatoes, cubed; 1 tin chickpeas, drained and rinsed; 3 tbsp rogan josh curry paste; 1 red chilli, finely chopped; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

Sweet potato, chickpeas and spinach make a colourful curry with creamy coconut, warming spice and plenty of texture. The natural sweetness is balanced by tomato, chilli and fresh herbs.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

60 minPrep: 10 minCook: 50 minServes 4IndianVegan

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From the kitchen

What to expect

Sweet potato can make a curry taste flat if it is not balanced, so be generous with savoury spice and finish with acidity. Add the spinach last to keep its colour and freshness.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Recipe-specific guidance

Why this method works

Sweet potato is simmered until nearly tender before coconut milk and spinach are added. That order prevents overcooked greens and keeps the coconut sauce fresh while giving chickpeas enough time to absorb the rogan josh-style masala.

Cues to watch for

•Cut the sweet potato into even cubes so they finish together.
•Add coconut milk only once the potato is almost tender.
•Fold spinach in at the end and stop cooking as soon as it has wilted.

Useful substitutions

•Butternut squash can replace the sweet potato.
•Use a vegan curry paste and check its salt and heat before adding extra seasoning.
•Frozen spinach works after thawing and squeezing out excess water.

Storage and reheating

Refrigerate for up to three days or freeze for up to two months. Reheat gently so the sweet potato remains intact, adding water only if the sauce has thickened heavily.

Cook the recipe

Method

1
Heat 2 tbsp oil in a large pot and cook the sliced onions with the curry paste until soft and golden.
2
Add the red chilli, 1 inch grated ginger and the chopped coriander stalks; cook briefly until fragrant.
3
Stir in the sweet potatoes and 1 tin chickpeas, drained and rinsed, cooking for a few minutes.
4
Add the 2 medium tomatoes, chopped 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 2 tbsp fresh coriander, chopped leaves and serve.

Gather everything first

Ingredients

2 tbsp oil
2 red onions, sliced
1 inch ginger, grated
2 medium tomatoes, chopped
200 g spinach
3 medium sweet potatoes, cubed
1 tin chickpeas, drained and rinsed
3 tbsp rogan josh curry paste
1 red chilli, finely chopped
1 tin coconut milk
2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
•If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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