sweet potato chickpea spinach curry

Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry


  • • 2 tbsp olive oi
  • l• 2 red onions, sliced
  • • 3 tbsp curry paste (I just used a mild curry paste I had in, but many recommend rogan josh paste for this type of curry)
  • • A bunch of coriander, stalks chopped, leaves picked 
  • • 3 sweet potatoes, cut into in approx 2cm chunks
  • • 1 x 400g tin chickpeas, drained 
  • 1 x 400g tin chopped tomatoes
  • 400ml water (fill the tomato can with water and chuck that in to save washing up!)
  • 1 teaspoon veg stock powder or a crumbled veg stock cube
  • • 400ml tin light coconut milk
  • • 200-300g spinach, washed (or just add a few big handfuls)


  1. Heat the oil in a large saucepan over a medium heat and add the onions and curry paste. Cook for around 10 minutes until the onion is soft.
  2. Add the coriander stalks, cubes of sweet potato and chickpeas, stir well and continue to cook for another 5 minutes.
  3. Add the tin of tomatoes, water and stock powder and bring to the boil. Leave to simmer for 25-30 minutes until the sweet potatoes are lovely and soft. You can add more curry paste too at this point if you taste and think it needs it.
  4. Stir in the can of coconut milk, and fold the spinach in until wilted.
  5. Serve topped with the fresh coriander leaves, with rice and poppadoms.
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