Chickpea, sweet potato and spinach curry – this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.
This is one of the meals that I frequently throw together when we are low on ingredients and I don’t want to go shopping.
Typically I am always stocked up on things like sweet potatoes, frozen spinach, tinned chickpeas and tomatoes, creamed coconut or coconut milk and spices which is pretty much all you need to make this delicious curry.
It is also pretty quick and easy to make, which is always a plus when it comes to a weekday dinner; and it is very healthy, filling and delicious to boot.
The chickpeas provide filling plant-based protein, and spinach, sweet potatoes and tinned tomatoes provide several portions of your five-a-day.
I like to serve it with brown rice – an easy swap to help up your fibre intake; but it is also lovely with chapattis or naan bread (or both rice and bread for the win!).
The leftovers will keep in the fridge for several days and are great re-heated for a quick lunch – leftovers lunches are my favourite!
How To Make Vegan Chickpea, Sweet Potato And Spinach Curry:
(For ingredients and full instructions see the recipe card below)
Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
I used fresh ginger but if you don’t have any then you can swap it for a couple of spoonfuls of the kind that comes pre-prepared in a jar, or use a teaspoon of dried ginger instead. I use medium curry powder but go for hot or mild if you prefer.
Add dried fenugreek leaves (optional but give a good flavour), creamed coconut, tinned tomatoes and water and bring up to a simmer, stir until the creamed coconut has melted.
If you don’t have/can’t get creamed coconut then you can omit it and swap 400ml of the water for a tin of full fat coconut milk instead.
Add diced sweet potato and simmer for 15 minutes, until it is almost tender, then add drained tinned chickpeas and frozen spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
Add chopped fresh coriander (also optional) and season with plenty of salt. Serve with rice/chapattis/naan as you like.
More Healthy Vegan Recipes:
- Easy lemongrass and coconut curry
- Vegan spinach and mushroom crepes with almond cheese
- Lentil, vegetable and butter bean chilli
- Vegan sausage casserole
- Vegan tofu moqueca
- Vegetable and pearl barley stew with herby dumplings
- Autumn minestrone soup
- Stuffed mini pumpkins with cranberry and pecan rice
- Red lentil dhal with roasted cauliflower and butternut squash
- Spiced black beans and callaloo with coconut rice and plantain
- Chickpea and lentil stuffed aubergines
- Peanut tofu stir fry
- Sweet potato black bean chilli
- Vegetable tagine with almond and chickpea cous cous
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Chickpea, Sweet Potato And Spinach Curry (Vegan)
- 1 Tbsp olive or coconut oil
- 1 brown onion peeled and finely chopped
- 4 cloves garlic peeled and crushed
- 2 inch piece fresh ginger peeled and grated
- 2 Tbsp tomato puree
- 1 Tbsp curry powder
- 1 1/2 tsp ground cumin
- 2 tsp coriander
- 2 tsp garam masala
- 2 Tbsp dried fenugreek leaves optional
- 100 g (3.5 oz) creamed coconut
- 400 g (14 oz) tin chopped tomatoes
- 600 ml (2 1/2 cups) water
- 2 large sweet potatoes peeled and diced
- 2 400 g (14 oz) tins chickpeas drained
- 350 g (12 oz) frozen spinach
- a hanful fresh coriander finely chopped
- salt to taste
Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
Add the fenugreek leaves, creamed coconut, tinned tomatoes and water and bring up to a simmer, stir until the creamed coconut has melted.
Add the sweet potato and simmer for 15 minutes, until almost tender.
Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
Stir in the chopped coriander and season generously with salt. Serve with rice.
If you don't have creamed coconut then you can omit it and replace 400ml of the water with a 400g tin of full fat coconut milk instead.