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Sweet Potato, Chickpea & Spinach Curry
This simple curry has an amazing blend of spices, giving the roasted sweet potatoes and chickpeas an added kick of flavour. Prep ahead and batch cook for weekday lunches or speedy suppers.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C fan / 400°F. Cut the sweet potatoes into small cubes, about 2cm / ½″ wide. Place in a large baking tray, along with the drained chickpeas, a drizzle of olive oil, turmeric, curry powder, ginger, cinnamon and a pinch of sea salt. Give everything a really good mix before roasting in the oven for ⏱️ 30 minutes.
drizzle of olive oilground turmeric1 teaspooncurry powder1 teaspoonground ginger1 teaspoonground cinnamon1 teaspoon
2
Meanwhile, place 2 teaspoons of coconut oil in a large pan over medium heat. Once melted, add the black mustard seeds and cumin seeds. Cook for about a minute — they should start to pop and crackle.
coconut oil2 teaspoonsblack mustard seeds1 teaspooncumin seeds1 teaspoon
3
Add the chopped onion and garlic to the pan and cook for another ⏱️ 10 minutes until soft. Make sure to keep stirring it so that it doesn’t burn.
onion1garlic1 clove
4
Once the sweet potatoes and chickpeas are ready, add them to the pan, along with the lime juice and coconut milk. Bring to the boil, before reducing the temperature and leaving to simmer for 10–⏱️ 15 minutes, until the sweet potatoes are perfectly tender.
lime1
5
Lastly, stir through the spinach and let wilt. Serve with a side of brown rice.
spinach3.5 oz
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