Sweet Potato & Chickpea Curry
High in fibre and packed with nutrients, this curry, served with nutty brown rice, makes a balanced, comforting meal that adapts effortlessly to every table.
This sweet potato curry is almost on permanent rotation in my house. It’s quick and easy to prepare and easily adapted to suit all dietary requirements. Perfect for an easy mid-week family meal yet flamboyant enough to serve to friends.
Method
Heat the oven to 220°C (200°C fan).
Toss the sweet potato, cauliflower and garlic with 1tbsp olive oil, season well and roast for 20-25 minutes until tender.
Remove the skin from the garlic and gently mash it on the tray, mixing it into the other roasted vegetables.
Heat 1tbsp olive oil in a pan. Add the onion and cook for 5 minutes until soft, add the curry paste and cook for 1 minute or until fragrant.
Pour in the coconut milk and stock, add the chickpeas and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
Stir in the roasted vegetables and cook for an additional 5 minutes.
Turn off the heat, stir in a large handful of spinach and leave to wilt.
To serve
Season to taste and serve with brown rice and a sprinkling of chopped coriander.
Swaps
Add paneer/tofu: Pan fry 150-200g of either and stir through just before serving
Add chicken: Brown 2 diced chicken thighs before adding the onions
Ingredients
1 large sweet potato, cut into chunks
1 small cauliflower, broken into florets
2 tbsp extra virgin olive oil
1 onion, sliced
2 garlic cloves, skin on
1 tbsp medium curry paste (Balti works well)
1 x 400ml tin coconut milk
100ml vegetable stock
1 x 400g tin chickpeas, drained
Large handful of spinach
Salt and black pepper to taste
