Chickpea Spinach and Sweet Potato Curry

If you have clicked your way to our chickpea spinach and sweet potato curry recipe because you feel like making an easy one-pot curry, that’s packed with veggies, and overflowing with flavour then you will not be disappointed, that is exactly what you’ve found.

We’ve used inexpensive ingredients that all bring their unique flavours to this dish. The buttery, nutty chickpeas, “sweet” potatoes and creamy spinach. All these simmered together with some aromatic onion and garlic, spicy ginger and seasonings and tangy tomatoes. Stir in some cool coconut milk and you have a tasty take-away alternative made right at home.

This recipe will serve two and is served best atop a bed of freshly boiled basmati rice. But simple to double the ingredient quantities up to serve a family of four, or for a double date night in. Just pick up two cans of chickpeas and crushed tomatoes, a second sweet potato and onion, it couldn’t be easier. The only math would be to double 140 g …………. 280 g, you’re welcome.

So bring some warmth to your table and some spice to you plate and give our chickpea, spinach and sweet potato curry a go. You’ll not regret making yourself a vibrant bowl of wholesome vegetables blended with these spices and aromatics. Protein-packed and nutrient rich, definitely delicious and sensationally simple.

For another couple of classic Friday night take-outs you can make at home in your kitchen, you should try our Chinese-inspired vegan beef in black bean sauce. But if ‘you know you like your “chicken” fried, with a cold beer on a Friday night’, then perhaps our vegan buttermilk fried chicken recipe would be a winner.

Chickpea Spinach and Sweet Potato Curry Ingredients

400 g can chickpeas

140 g fresh spinach

1 medium sweet potato

2 Tbsp curry powder

1 medium yellow onion

3 tsp minced garlic

4 tsp minced ginger

1 can of coconut milk

1 tsp Vegetable Oil

Salt and pepper to season

How to Make a Chickpea Spinach and Sweet Potato Curry

Let’s deal with the chickpea part of the food prep for this curry first. Open the can and drain all the chickpeas into a sieve. Then run cold water over them and rinse all the chickpeas thoroughly. Making sure that they’re well washed will pay off, as the starchy water is loaded with sodium that you just don’t need to be eating. Not to mention the flavour and texture of the dish can be affected by unclean beans.

Now it’s time to get out the chopping board because you need to peel and then dice up the single medium onion, into fairly small pieces. And then do the same for the 3 tsp of garlic and 4 tsp of ginger. Peel 3 garlic cloves and a small ginger root and then finely chop them. Or, a perfectly acceptable alternative, open up some jarred, pre-minced garlic and ginger and simply spoon out what you need.

Moving onto the bright orange distant cousin of the potato (really distant, they’re essentially both just root vegetables). Peel and dice the sweet potato into 2 cm squares, and set this aside for now as we will start cooking by frying the aromatics first.

In a large saucepan over medium-high heat, add 1 tsp of vegetable oil and then add the onion, garlic and ginger to the pan and fry them together for around 3 minutes until they’ve softened. Stirring everything gently while frying to make sure nothing sticks or browns.

Now throw 2 tablespoons of curry powder into the saucepan and stir-frying all the aromatics with the spices for a further minute. Make sure to evenly coat all the onion, garlic and ginger, colouring everything in the pan yellow as you stir the ingredients together with the curry powder.

Finally, it is time to bring everything together by adding all of the ingredients to the saucepan. Slide in the sweet potatoes, pour in the coconut milk, chuck in the chickpeas, stir in the spinach and then season with a few cracks of salt and pepper.

Stir all the ingredients together in the pan, and bring the curry to a simmer. Once it’s bubbling away leave it to cook uncovered for 35-40 minutes. This time can vary though depending on the heat at which you’re cooking. Just bubble the curry down until most of the water is gone and the curry has started to thicken. The sweet potatoes should be soft, not raw in texture at all.

For a great texture, you can mash between a 1/3 and a 1/2 of the vegetables, for a blend of smooth curry and chunky veggies. Best served on top of a bed of freshly boiled basmati rice.

CHICKPEA SPINACH AND SWEET POTATO CURRY

Our vegan one-pot chickpea spinach and sweet potato curry is easy to make and tastes great. You can simply adjust the spice level to suit your tastes. It's a tasty and affordable made-at-home alternative to the much-loved Indian takeaway.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• 400 g can chickpeas
• 140 g fresh spinach
• 1 medium sweet potato
• 2 Tbsp curry powder
• 1 medium yellow onion
• 3 tsp minced garlic
• 4 tsp minced ginger
• 1 can of coconut milk
• 1 tsp Vegetable Oil
• Salt and pepper to season

Instructions

 

• Drain a can of chickpeas into a sieve. Then run cold water over them to rinse them thoroughly,
• Peel and dice a medium onion into small pieces.
• Peel and mince (finely dice) enough garlic for 3 tsp, and enough ginger for 4 tsp.
• Peel and dice the sweet potato into 2 cm squares, and set this aside for now as we will start cooking by frying the aromatics first.
• In a large saucepan over medium-high heat, add 1 tsp of vegetable oil and then add the onion, garlic and ginger to the pan and fry them together for around 3 minutes until they’ve softened. Stirring everything gently while frying to make sure nothing sticks or browns.
• Now throw 2 tablespoons of curry powder into the saucepan and stir-fry all the aromatics with the spices for a further minute. Make sure to evenly coat all the onion, garlic and ginger, colouring everything in the pan yellow as you stir the ingredients together with the curry powder.
• Finally, it is time to bring everything together by adding all of the ingredients to the saucepan and then season with a few cracks of salt and pepper.
• Stir all the ingredients together in the pan, and bring the curry to a simmer. Once it’s bubbling away leave it to cook uncovered for 35-40 minutes. This time can vary though depending on the heat at which you’re cooking. Just bubble the curry down until most of the water is gone and the curry has started to thicken. The sweet potatoes should be soft, not raw in texture at all.
• For a great texture, you can mash between a 1/3 and a 1/2 of the vegetables, for a blend of smooth curry and chunky veggies. Best served on top of a bed of freshly boiled basmati rice.

Keyword chickpeas, coconut cream, curry, garlic, ginger, onions, spinach, sweet potato