Chickpea and sweet potato curry
A mild chickpea and sweet potato curry with tomatoes, coconut milk, ginger and spinach. One pot, 50 minutes, vegan, and it freezes well.
Ingredients
- 2 tbsp olive oil 27 g, or another cooking oil
- 1 large onion 150 g, chopped
- 3 cloves garlic 9 g, grated
- 15 g fresh ginger a 3 cm piece, grated
- 1 tbsp mild curry powder 6 g
- 1/2 tsp ground turmeric 1.5 g
- 1 tsp ground cumin 2 g
- 600 g sweet potato 2 medium, peeled and cut into 2-3 cm cubes
- 480 g cooked chickpeas 2 cans, drained
- 1 can chopped tomatoes 400 g
- 200 ml full-fat coconut milk about half a 400 ml can
- 250 ml water
- 150 g spinach fresh, or frozen and thawed
- 1 tsp fine salt 5 g, less if your chickpeas are salted
- 1 tbsp lemon or lime juice 15 g
- Optional: chilli flakes or a fresh chilli coriander leaves to serve
Instructions
- Warm the oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for about 8 minutes, stirring now and then, until soft and golden at the edges.
- Add the garlic, ginger, curry powder, turmeric, cumin and chilli, if using. Stir for 1 minute until fragrant; add a splash of water if the spices start to stick.
- Add the sweet potato and stir to coat it in the spices. Pour in the tomatoes, coconut milk, water and the rest of the salt. Bring to the boil, then lower the heat and simmer, partly covered, for 15 minutes.
- Add the drained chickpeas and simmer for another 10 minutes, uncovered, until the sweet potato is soft at the edges and the sauce has thickened.
- Stir in the spinach a handful at a time; it wilts in 1-2 minutes. Take the pot off the heat, add the lemon or lime juice and taste for salt.
- Serve with rice or flatbread, or on its own, with coriander on top.