Sweet Potato, Chickpea & Spinach Curry


Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea & Spinach Curry

This dish is vegetarian and perfect for a warming nourishing Autumn/Winter dish and can be served with naan and a side salad.

This dish is very good frozen and will keep for up to 3 months


Coconut Oil

2 Red Onions

3 tbs of Rogan Josh or Tagine Paste

1 fresh red chilli

3cm piece of ginger

1 bunch of coriander

3 sweet potatoes

1 x 400g chickpeas

1 x 400g tin of tomatoes

1 x 400g tin light coconut milk

200g pre-washed spinach



  1. Peel and finely slice onions. Heat 1 tbsp oil in a large saucepan over a medium heat. Add onion to oil, stir well then cover and sweat for 5-7 mins until soft. Stir in curry paste and cook for a further minute.


  1. Meanwhile, prepare other ingredients: deseed and finely slice chilli; peel and finely grate ginger; roughly chop coriander (including stalks); peel sweet potatoes and cut into 2cm chunks. Drain and rinse chickpeas.


  1. Add chilli, ginger, coriander, sweet potatoes and chickpeas to the pan and stir thoroughly.


  1. Add tin of tomatoes and 200ml water and bring to the boil. Reduce heat to a simmer then cover and cook for 15 mins. Shake coconut milk tin then stir into the pan. Cover and cook for a further 10-15 mins until potato is thoroughly cooked, adding a little extra water if necessary. Remove the lid and add the spinach. Stir until wilted. Check seasoning and serve garnished with freshly chopped coriander leaves.