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Vegetarian Recipe: Sweet Potato, Chickpea & Spinach Curry

Vegetarian Recipe Sweet Potato Chjckpea Spinach Curry

(Vegetarian, vegan)

This delicious recipe is great when you’re craving a healthy homely meal. The sweetness of the potato complements the tomato-based sauce and the chickpeas make it a filling dish. I made this recipe on a whim the other day and it was very simple to cook, requiring hardly any preparation. A dish that cooks itself is always a winner when you’re low on time.

Best of all, my family loved it and there wasn’t a single complaint!

This dish is perfect served on its own or with a side of rice or quinoa.

 

Serves 4

Ingredients

2 large sweet potatoes

1 can of chickpeas

2 cans of tinned tomatoes

1 can of coconut milk

1 bag of spinach

4 cloves of garlic (chopped)

4 tbsp of tomato puree

4 tbsp of apple cider vinegar

4 tsp of cumin

4 tsp of turmeric

1 tsp of cayenne pepper

Fresh coriander to garnish

 

Directions

1. Peel and chop the sweet potato into small cubes

2. Boil the cubes in a pan for 15 mins

3. Whilst they cook, put the garlic, tomato puree, vinegar, spices and a splash of oil into a pan and heat for a minute

4. Add the tomatoes and coconut milk and let the mixture cook for 20 mins with a lid on

5. Drain the sweet potato cubes and add to the sauce with the chickpeas and spinach and cook for a further 15 mins

6. Add salt and pepper to taste

Note: Once I tasted it, I added another half can of coconut milk for a creamier sauce. If you prefer your sauce more tomato-based then leave as it is.

 

 

If you liked this post, check out: Healthy Dessert Recipe: Raw Vanilla Coconut Fig Slices

xo Sunna

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