Recipe: Sweet Potato, Chickpea and Spinach Curry

sweet potato, chickpea and spinach curry

This easy curry is packed full of nutrients and the perfect warming dish after a crisp autumn walk

Serves 4


4 small sweet potatoes, peeled and cut into 1 inch chunks

400g can of chickpeas, drained

400g can chopped tomatoes

400ml coconut milk

1tbsp coconut oil

1 onion, diced

2 tbsp fresh grated ginger

4 cloves of garlic, crushed

2 tsp cumin

2 tsp turmeric

6 cardamom pods

1-2 tsp dried chili flakes (adjust depending on how hot you like your curry)

3 tbsp natural yoghurt

salt and pepper to taste

chopped fresh coriander and toasted almonds to serve

sweet potato, chickpea and spinach curry


  1. Heat the coconut oil over a medium heat and add the onions. Gently fry for 5 minutes
  2. Add the ginger and garlic to the pan and cook for a further 2 minutes
  3. Meanwhile dry fry the chili, cumin, turmeric and cardamom for 1 minutes over a low heat to release the aromas
  4. Add the spices to the pan with the onions
  5. Stir in the chopped tomatoes and coconut milk
  6. Add the sweet potato chunks to the pan. Bring to the boil then cover with a lid and reduce the heat to a low simmer.
  7. Cook for around 20 minutes until the sweet potato is starting to soften
  8. Add the chickpeas and cook for a further 5 minutes
  9. Stir in the spinach until it has just wilted
  10. Turn off the heat and stir through the natural yoghurt
  11. Taste and season with salt and pepper
  12. Ladle in to  bowls and sprinkle over the coriander and toasted almonds
  13. Serve with mounds of fluffy rice and wedges of naan bread

sweet potato, chickpea and spinach curry

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