Breadcrumbs | Vegetable Bangalore Phall | Goan Tofu Curry | Tofu Jalfrezi | Curry Powder | Cauliflower Sweet Potato Mushroom Curry | Plant-Based Chilli Burger | Fire Juice | Sweet Potato Curry with Spinach and Chickpeas |
Sweet Potato Curry with Spinach and Chickpeas
A fantastic meat free balti, you will enjoy this one, it is a wonderfully full flavored, vegetarian curry.



Serves 6 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients |
2 Potatoes, peeled and diced |
1 Onion, finely chopped |
1 tsp Vegetable Oil |
2 tbsp Curry Powder |
2 tbsp Cumin |
1 tsp Cinnamon |
400 g Fresh Spinach, chopped |
400 g Chickpeas, rinsed and drained |
150 ml Water |
400 g Tomatoes |
Coriander, for garnish |
Method |
Place the sweet potatoes into boiling water and simmer until nearly cooked. |
Meanwhile heat the oil. |
Add onions and sauté 2-3 minutes, or until they begin to soften. |
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices. |
Add tomatoes, and the chickpeas, stir well. |
Add water and raise heat up to a strong simmer for two minutes. |
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid. |
When all the spinach is added to the pan, cover, and simmer until just wilted, about 3 minutes. |
Add the par-cooked sweet potatoes and stir to coat. |
Simmer for another 5 minutes. |
Garnish and serve. |