Sweet Potato, Chickpea & Spinach Curry
This weather definitely means comfy pants, warm jumpers and, the best part of all, hearty, nourishing food. For me, that often means curry but sometimes a heavy traditional curry doesn’t quite cut it.
This little number is a great blend of flavours but is quite light for a curry.
Think Thai Curry meets Chana Masala, but all full of vegetables & goodness.
It’s a great dish to cook up a large batch and warm up throughout the week.
You will need:
- 1 Medium Yellow Onion, diced small
- 4 Cloves Garlic, minced
- 2 T Fresh Ginger, minced
- 2 T Cumin
- 1 T Turmeric
- 1 T Paprika
- 1 T Ground Coriander
- 1 T Red Pepper Flakes (adjust to suit your desired spice level)
- 2 Small Sweet Potatoes, peeled and diced go about the same size as a chickpea
- 1 Can Chickpeas, drained
- 1 Can Black Beans, drained (or about 1 1/2 C cooked beans / Chickpeas)
- 1 Can Coconut Milk
- 1 Can Chopped Tomatoes
- 1/2 Cup Tomato Purée
- 2 Cups Spinach, chopped
- 1/2 C Chopped Parsley
- 2 T Coconut Flakes
- 1 Lime
- Cooked rice of your choice or quinoa
What you need to do:
- Heat enough oil in a pan to cook off the onions and stir them until they start to go tender. Add in the garlic and ginger and stir for a minute, then add in the spices and toast for about 30 seconds until all of the onions, garlic & ginger are coated in the spice mix and it smells fragrant.
- Add in the sweet potato, Chickpeas & Black Beans and stir.
- Pour in the tomatoes with their juices, the coconut milk and add a splash of water into each of the cans to clean out and pour into the pot.
- Season generously with salt and pepper, give it a good stir and turn the heat down to medium low. Put a lid on and leave to simmer for about 30-40 minutes, stirring every 10 minutes or so.
- Once the sweet potatoes are starting to feel tender, stir in the chopped spinach and a squeeze of lime juice. Taste for seasoning.
- Serve with a bowl of rice or quinoa, or even a big mop of bread if you fancy it. Top with chopped parsley, a squeeze of lime and some toasted coconut flakes.
By Lauren Loudon