Method
A comforting, flavour-packed vegetarian curry featuring tender sweet potatoes, protein-rich chickpeas, and a creamy coconut sauce. Perfect for a nutritious weeknight meal.
Heat the vegetable oil in a large saucepan or deep frying pan over medium heat.
Add the diced onion and cook for 5 minutes until softened and lightly golden.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the curry powder, cumin, and ground coriander. Stir continuously for 30 seconds to toast the spices.
Add the sweet potato cubes and stir to coat them in the spice mixture.
Pour in the chopped tomatoes, coconut milk, vegetable stock, and tomato purée. Stir well to combine.
Add the chickpeas, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in the spinach and cook for 2 to 3 minutes until wilted.
Remove from the heat and stir in the lime juice.
Taste and adjust seasoning if required.
Garnish with fresh coriander and serve hot with steamed rice, naan bread, or both.
Notes
For extra heat, add 1/2tsp chilli flakes when adding the spices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This curry freezes well for up to 3 months.
