Sweet Potato & Chickpea Curry
Delicious and nutritious curry with lots of flavour, easy to make and vegan too
Servings 4 +
Calories 452kcal
Ingredients
- 450 g Sweet potatoes (2 medium potatoes)
- 1 tbsp Vegetable oil
- 1 White onion diced
- 2 cloves Garlic finely chopped/crushed
- 1 tbsp Fresh ginger finely chopped/crushed
- 2 tbsp Curry powder
- 1 tsp Garam masala
- ½ tsp Tumeric
- 800 g Chopped tomatoes
- 1 tbsp Tomato puree
- 400 ml Coconut milk Use only the white fat from the top of the can
- 240 g Chickpeas tinned, drained
- 100 g Spinach ideally fresh, or frozen
Instructions
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6
- Peel and dice the sweet potato into cubes (roughly 2cm)
- Toss the sweet potato in ½ tbsp of vegetable oil then spread out onto a lined baking tray. Cook for 20-25 minutes
- While it is cooking, make the curry. Heat another ½ tbsp vegetable oil in a large pan on a low heat
- Add the onion, ginger and garlic and cook for 5-8 minutes or until the onion softens (if you want to add fresh chillies add them now with the onion etc.)
- Add the curry powder, tumeric and garam masala, stir them in and cook for about 1 minute
- Then add the chopped tomatoes, tomato puree and the white fat from the top of the coconut milk can. Stir everything together until the coconut milk melts into the mixture (if you are using frozen spinach add that now)
- Bring the curry to a gentle simmer and let simmer, stirring occasionally, for 10-15 minutes
- Add the chickpeas and fresh spinach (if using) and stir everything together
- Then stir in the sweet potato and cook the curry for another 5 or so minutes until the spinach is wilted
- Serve with rice, yoghurt, naan bread etc. Store fully cooled leftovers in an airtight container in the fridge for up to 2 days or the freezer for up to 3 months
Notes
- This recipe is made using the jewel sweet potatoes which have an orange flesh, as they are the most commonly available type in the UK where I am based. Garnet sweet potatoes would also work well for this recipe.
- If you like your curry hot and spicy, feel free to add some fresh chopped chillies to this dish. Add them when the onion, garlic and ginger are cooking together
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 452kcal | Carbohydrates: 57g | Protein: 12g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 1404mg | Fiber: 12g | Sugar: 14g | Vitamin A: 18606IU | Vitamin C: 33mg | Calcium: 192mg | Iron: 9mg
