This week we’re eating… sweet potato, spinach and chickpea curry
This sweet potato, spinach and chickpea curry is one of those recipes that evolved accidentally from a couple of different dishes I used to make. I had a recipe for sweet potato and spinach curry. I had another recipe for spinach and chickpea casserole and one day I forgot what I was making midway through and chucked the chickpeas into the first recipe and it was so delicious that’s how I’ve been making it ever since.
The funny thing is, I’m really not a curry person. I can’t stand takeaway curries, much to Cardiff Daddy’s disappointment, or even shop-bought ones. They’re generally far too spicy and over-processed for my delicate tastebuds. But I have a selection of home-made curry dishes that I love and thankfully the rest of the family do too. I recently blogged about my red lentil dhal and if you liked that one, hopefully you’ll enjoy this one too. It’s perfect served with rice or naan bread, and as with pretty much everything I make, you can make a big vat of this dish and freeze the rest for another day. It’s also super-healthy, packed full of protein, iron, vitamins including C.
The recipe here will serve four, although all measurements are approximate. You can add more or less of any of them really. I also went from making home-made curry paste to just using the spices, mostly due to lack of time now that I have three small children. You could use any curry paste you like really.
Ingredients – (to serve 4)
1 tablespoon olive oil
1 onion, peeled and chopped
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
Half a teaspoon of curry powder
2 medium-sized sweet potatoes, peeled and chopped into bite-sized pieces
1 can of coconut milk
1 tin of chopped tomatoes
2 tablespoons tomato puree
1 can of chickpeas, drained and rinsed
250g fresh spinach
Heat the oil in a large saucepan. Add the spices and the onions, stir to coat the onions, then simmer on a gentle heat until the onions are cooked but before they go brown.
Add the sweet potatoes, and stir so that they are coated in the onion and spice mixture.
Add the coconut milk, chopped tomatoes and tomato puree, and cook for around 20 minutes until the sweet potatoes start to go soft. You can cook for an extra 10 minutes or so until the sweet potato starts to go mushy. This way tastes just as yummy.
Add the chickpeas and cook for a further five minutes.
Add the spinach, a handful at a time, stirring it into the mixture, so that it becomes slightly wilted but not overdone.
Serve with rice, naan bread or just eat it on its own.
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looks yummy – and baby friendly too! x
Yes, my children love it! x
This looks delicious, me & hubby love curries but he always wants meat in his, he ‘hates’ vegetarian food, yet if I serve him some up without telling him he often enjoys it!
Leanne – A Slice of My Life Wales
It is so yummy. Hope you like it if you give it a go. I think people have a lot of preconceptions about vegetarian food when, like you say, if you just cook it, they eat it without thinking about it and usually enjoy it. x
Love this! I adore all curries really as I am a big fan of spicy food. This one looks yummy and healthy. Mmmmm, thanks!
I love it, such a delicious blend of flavours. You may wish to add more spices than I suggest if you like it spicy. Hope you enjoy it x