Creamy chickpea, spinach and sweet potato curry

This is one of my favourite dishes. With spices and coconut, it has its roots in India but if you are not a curry maker or lover don’t be put off…this dish is all about taste not heat. It’s basically a bowl of creamy vegetarian/vegan deliciousness that can be eaten like a stew or served with rice or a fluffy baked potato if you need more carb!

Ingredients

A large sweet potato
A red onion
Some spinach - I only had frozen which works fine in this recipe
A tin of chickpeas
A tin of tomatoes
A tin of coconut milk 1 tbsp garam masal or curry powder
2 tsp ground coriander
A vegetable stock cube 
The key ingredients…veggies and pulses

Method

First, roughly chop the sweet potato and spinach and finely chop the onion which you then fry off with the spices. I use coconut oil for my Indian cooking – it’s lighter than olive or vegetable oil and enhances the flavours – but any oil will do. Don’t stress about the amount of spices, I always end up adding more! And if you don’t have separate spices just double up on the curry powder. Either way your kitchen will be full of wonderful smells at this point!

Once you’ve fried the onion and spices for 10 minutes add everything else apart from the coconut milk. Generally I dissolve the stock cube in a cup of hot water and then I can just top up with extra water during the cooking as and when needed. That way you don’t end up with something too watery – which would totally defeat the object! After about 10 minutes of cooking, when you’ve got a better sense of the consistency, you can add the coconut milk and a splash of extra liquid if needed. Then leave to simmer for another 10 minutes or so, or until the sweet potato is soft but not mushy. Personally I like my vegetables with a bit of bite so just adapt the timing to suit your taste.

And that’s it!

A quick and easy lunch or supper, entirely vegan, totally delicious and very nutritious. Enjoy!

Serve on its own or with rice or a baked potato if you need more carb!

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