Whip up a delicious Chickpea and Sweet Potato Curry in just 30 minutes! This hearty dish combines aromatic spices with nutritious ingredients for a flavorful meal.
532 kcal
/serving
30 mins
Serves
4
Easy
Indian
Vegetarian
Ingredients
- {'group': 'Main', 'item': '2 tbsp sunflower oil'}
- {'group': 'Main', 'item': '1 large onion, finely chopped'}
- {'group': 'Main', 'item': '2 garlic cloves, minced'}
- {'group': 'Main', 'item': '2 tsp minced ginger'}
- {'group': 'Seasoning', 'item': '2 tbsp mild curry powder'}
- {'group': 'Seasoning', 'item': '1 tbsp ground coriander'}
- {'group': 'Seasoning', 'item': '1/2 tbsp ground cumin'}
- {'group': 'Seasoning', 'item': '1 tsp paprika'}
- {'group': 'Seasoning', 'item': '1/2 tsp ground cinnamon'}
- {'group': 'Seasoning', 'item': '1/2 tsp salt'}
- {'group': 'Seasoning', 'item': '1/2 tsp ground black pepper'}
- {'group': 'Main', 'item': '2 medium sweet potatoes, peeled and chopped into 2cm chunks'}
- {'group': 'Main', 'item': '1x 400g can chickpeas, drained'}
- {'group': 'Main', 'item': '2x 400g cans chopped tomatoes'}
- {'group': 'Main', 'item': '2 tbsp tomato purée'}
- {'group': 'Main', 'item': '1x 400g can coconut milk'}
- {'group': 'Main', 'item': '60g baby spinach'}
- {'group': 'For Serving', 'item': 'cooked basmati or pilau rice'}
- {'group': 'Garnish', 'item': 'fresh coriander'}
- {'group': 'Garnish', 'item': 'red onion slices'}
Preparation
- Peel and chop the sweet potatoes into 2cm chunks.
- Finely chop the onion and mince the garlic.
Cooking
- Heat the sunflower oil in a large frying pan over medium-high heat.
- Add the onion and sauté for 5 minutes until softened.
- Stir in the garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper, cooking for another minute until fragrant.
- Add the sweet potatoes, chickpeas, chopped tomatoes, tomato purée, and coconut milk.
- Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender.
- If the sauce thickens too much, add a splash of water.
- Stir in the spinach until wilted, then remove from heat.
Plating & Serving
Serve the curry over basmati or pilau rice, garnished with fresh coriander and red onion slices.
Notes
For a slow cooker version, transfer the curry to a slow cooker after bringing it to a simmer and cook on high for 3-4 hours or low for 5-6 hours. Stir in the spinach just before serving. The curry can be made ahead and stored in the refrigerator for up to 2 days.
Suggested Sides
basmati rice
pilau rice
Nutrition per Serving
532
Calories
13.8g
Protein
12% DV
55.0g
Carbs
19% DV
32.5g
Fat
42% DV
16.3g
Fiber
43% DV
14.3g
Sugars
838mg
Sodium
56% DV
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
