Breadcrumbs
| Quorn Bangalore Phall
| Tomato and Chilli soup
| 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 Teaspoon Vegetable Oil |
2 Tablespoons Curry Powder |
2 Tablespoon Cumin |
1 Teaspoon Cinnamon |
400 Gram Fresh Spinach, chopped |
400 Gram Chickpeas, rinsed and drained |
150 Millilitre Water |
400 Gram Tomatoes |
Coriander, for garnish |
Method |
Place sweet potatoes is 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. |