Sweet Potato, Chickpea & Spinach Curry
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 sweet potatoes
- 240g canned chickpeas
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 onion
- 1 clove garlic
- 1 lime
- 1 x 14 fl oz tin coconut milk
- 3.5 oz spinach
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C fan / 400°F. Cut the sweet potatoes into small cubes, about 2cm / ½″ wide. Place in a large baking tray, along with the drained chickpeas, a drizzle of olive oil, turmeric, curry powder, ginger, cinnamon and a pinch of sea salt. Give everything a really good mix before roasting in the oven for 30 minutes.
Step 2
Meanwhile, place 2 teaspoons of coconut oil in a large pan over medium heat. Once melted, add the black mustard seeds and cumin seeds. Cook for about a minute — they should start to pop and crackle.
Step 3
Add the chopped onion and garlic to the pan and cook for another 10 minutes until soft. Make sure to keep stirring it so that it doesn’t burn.
Step 4
Once the sweet potatoes and chickpeas are ready, add them to the pan, along with the lime juice and coconut milk. Bring to the boil, before reducing the temperature and leaving to simmer for 10–15 minutes, until the sweet potatoes are perfectly tender.
Step 5
Lastly, stir through the spinach and let wilt. Serve with a side of brown rice.
Step 6
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