Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins


 olive oil
 500 g sweet potato
 1 tsp mustard seeds
 ½ tsp ground turmeric
 1 tsp chilli powder
 1 tbsp curry powder
 5 cm piece of ginger
 4 garlic, cloves
 3 onions
 10 curry leaves
 800 g tins of chickpeas
 1 organic vegetable stock cube
 400 g tin of quality plum tomatoes
 ½ cup natural yoghurt
 200 g baby Spinach
 1 coriander, bunch
Optional: 1 small head of cauliflower, brown rice

1

Peel and finely slice the ginger, garlic and onions.

2

Heat 1 tablespoon of oil in a large pan over a medium heat, add the spices and curry powder and cook gently stirring all the time until fragrant. This should be for about a minute or two.

3

Add the ginger, garlic, onions and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.

4

Wash the sweet potato and cut into bite size cubes then add to the pan and mix through.

5

Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and one tin’s worth of hot water.

6

Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.

7

Cover with a lid, reduce the heat to low, and simmer for 30-40minutes, or until you can stick a fork easily into the sweet potato and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.

8

Add the yoghurt mix through and then add the spinach to the pan, stir well, then bring the sauce just back to the boil.

9

Have a taste and season to perfection, then tear the coriander leaves over the top.

10

Serve with brown rice and broccoli or my favourite roasted cauliflower!

11

Note: if you don’t have curry leaves it doesn’t matter and if you just eat this meal on it’s own without the rice or roasted cauliflower you won’t be disappointed, it’s still very good!

GF, DF and LF replace yoghurt with coconut milk.




Ingredients

 olive oil
 500 g sweet potato
 1 tsp mustard seeds
 ½ tsp ground turmeric
 1 tsp chilli powder
 1 tbsp curry powder
 5 cm piece of ginger
 4 garlic, cloves
 3 onions
 10 curry leaves
 800 g tins of chickpeas
 1 organic vegetable stock cube
 400 g tin of quality plum tomatoes
 ½ cup natural yoghurt
 200 g baby Spinach
 1 coriander, bunch
Optional: 1 small head of cauliflower, brown rice

Directions

1

Peel and finely slice the ginger, garlic and onions.

2

Heat 1 tablespoon of oil in a large pan over a medium heat, add the spices and curry powder and cook gently stirring all the time until fragrant. This should be for about a minute or two.

3

Add the ginger, garlic, onions and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.

4

Wash the sweet potato and cut into bite size cubes then add to the pan and mix through.

5

Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and one tin’s worth of hot water.

6

Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.

7

Cover with a lid, reduce the heat to low, and simmer for 30-40minutes, or until you can stick a fork easily into the sweet potato and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.

8

Add the yoghurt mix through and then add the spinach to the pan, stir well, then bring the sauce just back to the boil.

9

Have a taste and season to perfection, then tear the coriander leaves over the top.

10

Serve with brown rice and broccoli or my favourite roasted cauliflower!

11

Note: if you don’t have curry leaves it doesn’t matter and if you just eat this meal on it’s own without the rice or roasted cauliflower you won’t be disappointed, it’s still very good!

GF, DF and LF replace yoghurt with coconut milk.
Sweet potato and chickpea curry

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