Sweet Potato, Spinach and Chickpea Curry

Sweet Potato, Spinach and Chickpea Curry

Recipe author: Emily Turnbull 

Serves:  4 

Pre Time:  10 minutes 

Cooking Time: 45 minutes 



red onion, finely chopped 

2cm chunk of ginger, finely chopped 

2 garlic cloves, crushed 

1 red chilli, deseeded and finely chopped 

1 tablespoon of coconut or sunflower oil 

2 teaspoons of turmeric 

2 teaspoons of ground cumin 

1 teaspoon of ground coriander or 1 tablespoon fresh coriander stalks 

½ teaspoon of salt 

Black pepper 

(Optional: 1 cinnamon stick and 1 teaspoon of black mustard seeds) 

¾ tin of chickpeas  

¾ tin of coconut milk 

1 tin of chopped tomatoes 

2 sweet potatoes, peeled and chopped into 2cm cubes 

3 large handfuls of spinach 

(Optional: ½ cup of frozen peas) 



  1. Heat oil in a large saucepan on medium heat. Add dry spices and the salt to the hot oil and fry gently for 1-2 minutes, stirring regularly to ensure they don’t burn.   
  2. Add the onion, ginger, garlic, chilli and coriander stalks (if using) and fry for 2-3 minutes until the onion starts to soften.  
  3. Add a couple of grinds of black pepper and then add the sweet potatoes and chickpeas and cook for a minute or two add the coconut milk and the tinned tomatoes. Stir everything together and then bring to the boil.  
  4. Reduce heat to a simmer and cook covered for 15 minutes. Stir and remove the lid then cook uncovered for 10-15 minutes until the sweet potato is soft.  
  5. In the final 5 minutes of cooking, add the frozen peas (if using) and spinach.  
  6. Serve on its own or with quinoa or brown rice, topped with some fresh coriander leaves and a wedge of lime. 


Recipe provided by energisewithemily.com 

Leave a comment

Please note, comments must be approved before they are published