Chunks of sweet potato, soft chickpeas and silky spinach in a creamy (but dairy free!) curry sauce make this vegetarian sweet potato, spinach and chickpea curry something even meat eaters will love.
It was my husbands birthday on Thursday, and when I asked what he’d like me to cook him for his birthday dinner he requested a curry with chickpeas in. Sweet potato, chickpea and spinach seems to be the go to combination on pub or restaurant menus etc so I thought we’d go for that. I wasn’t particularly excited about making this, as when we order this out I tend to find the chickpeas really unpleasant and hard like little rocks, but since it was his birthday I thought I’d better give it my best shot!
It turned out absolutely gorgeous in the end, the chickpeas softened beautifully and my husband said it was the best curry we’d ever made. I loved it too so it will definitely be going into our regular weekly meal plans now!
I served it with my slow cooker saag aloo and brown rice. I even went all fancy pants and made it into a rice mountain – I’m posh me! My girls found this quite amusing and completely devoured this meal which really surprised me as they can be really picky with anything spicy, but this curry sauce was a real winner.
I used Free and Easy mild curry paste from Ocado, but you can use any you like – Rogan Josh paste is supposed to be really good with this dish!
Enjoy! L x
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)
- 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.
- Add the coriander stalks, cubes of sweet potato and chickpeas, stir well and continue to cook for another 5 minutes.
- 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.
- Stir in the can of coconut milk, and fold the spinach in until wilted.
- Serve topped with the fresh coriander leaves, with rice and poppadoms.