SpiceTheWorldBreadcrumbs | 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. |