This is my favourite curry ever. I love sweet potatoes and chickpeas, and the mildly spiced coconut & tomato sauce feels like a hug from an exotic grandma. It’s really quick to throw together, using mostly store cupboard ingredients. It’s something that tastes really great after a day or 2, so it’s a fantastic candidate for batch cooking or packed lunches. Honestly, I sometimes just eat this curry as it is, but some rice on the side, or my lovely wholemeal coriander naans, are excellent companions.
Ready in 40 minutes
- 2 cloves of garlic
- A 3cm chunk of ginger
- 2 big sweet potatoes
- A tin of coconut milk
- A tin of tomatoes
- A tin of chickpeas
- 4 balls of frozen spinach
- 2 tsp. garam masala
- 2 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- Put a large saucepan on a medium heat with a splash of oil. Finely chop the garlic and ginger and add to the pan, frying for a minute or so.
- Add your spices to the pan, stirring and toasting for a few seconds to wake up the flavours.
- Throw in your tomatoes, coconut milk, and drained chickpeas.
- Cut the sweet potato into 2-3sm chunks ans add to the pan. Add about half an empty tin of water to help just cover the potatoes, and add a good pinch of salt.
- Add in your frozen spinach, put a lid on, and turn to a low heat. Allow to simmer for 20-30 minutes until the potatoes are really tender.
- When it’s ready and smelling delicious, mash a few of the potatoes with the back of a fork in order to thicken the sauce.
- Eat it up with the sides of your choice and feel the love.