Chickpea and Sweet Potato Curry
An easy, rich, fragrant curry with chickpeas, sweet potato and spinach, cooked in a creamy coconut curry sauce.
Equipment
- large frying pan (skillet)
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion peeled and finely chopped
- 2 cloves garlic minced
- 2 teaspoon minced ginger
- 2 tablespoon mild curry powder go hotter if you prefer
- 1 tablespoon ground coriander
- 0.5 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium sweet potatoes peeled and chopped into 2cm chunks
- 1 400 g (14 oz) chickpeas drained
- 2 400 g (14 oz) chopped tomatoes
- 2 tablespoon tomato puree paste for US
- 1 400 g (14 oz) full-fat coconut milk
- 60 g baby spinach (2 packed cups)
Instructions
- Heat oil in a large frying pan (skillet) over a medium-high heat.
- Add the onion and cook for 5 minutes, stirring often, to soften.
- Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
- Add the sweet potato, chickpeas, tinned tomatoes, tomato puree, and coconut milk.
- Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened.
- Stir in the spinach (it should wilt quickly) then turn off the heat.
- Serve with boiled rice or pilau rice, topped with fresh coriander and sliced red onion.
Notes
You can make this curry ahead, then cool quickly, cover and refrigerate for up to two days. Reheat in a pan, or in the microwave, stirring often, until piping hot throughout. You can also freeze the curry.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 64gProtein: 14gFat: 31gSaturated Fat: 25gSodium: 655mgFiber: 14gSugar: 18g
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