Easy Vegan Sweet Potato, Chickpea, & Spinach Curry
Updated: Nov 4, 2019
Feeds 4 - 5
I love bringing healthy dishes out because that means I too am eating well, and for someone with lots of stomach problems when it comes to food (although I ignore those warning signs most of the time) it means i'm feeling fresh as a daisy.
This dish is ridiculously delicious and a little bit of a cheat because I'm not making my curry paste from scratch (soz but the effort isn't worth it with this one). If you're living in the UK this is a perfect recipe to follow because you'll absolutely be able to find the exact curry paste I use.
I've decided to add this to my student friendly tab because of the amount you can make and how filling it is. It does cost a little more than some of my other student friendly dishes but it goes a longer way, so it all kind of balances out in the end right?
If you can't afford the toppings i.e. yoghurt, coriander, lime, red onion etc. it isn't strictly necessary. This curry speaks for itself. However, if you want to add some depth of flavours and mix in some freshness and acidity then a couple or all of these elements on top are delicious.
If the potatoes are not in enough liquid, either add some water to your chopped tomato can and pour it in or use 1/2 cup - 1 cup of veggie stock.
Don't worry about using more or less curry paste,
Throw some chilli in there! Dice it up and put it in with the garlic if you like a spicy curry. I often do like a spicy curry but as I tried to make it a more affordable dish, I skipped the chilies this time.
As with the chilli, you could throw in some grated ginger with the garlic to get some more flavour packed in there
Serve with brown or white rice OR for those of you who are going without so many carbs, the curry has a bunch of sweet potatoes anyway! Why not just have it on it's own.
Price of Ingredients
Not Including: Olive Oil, Salt and Pepper, Optional Toppings
Sum total of ingredients: £8.15
1 tablespoon of olive oil
1 large red onion, thinly sliced,
5 garlic cloves, sliced
1 tablespoon of double-concentrate tomato paste
2/3 jar of tikka masala curry paste (I use Pataks)
4 cups of sweet potato, peeled and cubed
400ml can of coconut milk
400g tin of chickpeas, drained and rinsed
400g chopped tomatoes
2 cups of baby spinach, washed
Salt and Pepper to taste
4 cups of cooked brown rice
1 cup of greek yoghurt (For serving; Optional)
1/2 cup of chopped cucumber (For serving; Optional)
Handful of chopped coriander (For serving; Optional)
1 lime (For serving; Optional)
1/4 red onion, finely sliced (For serving; Optional)
Add your olive oil to a deep skillet/pan on a medium heat. Sauté the onions for 8 - 10 minutes until soft and translucent. Add in your sliced garlic cloves and sauté for two minutes. Add your tomato paste and curry paste and mix for 1 minute to infuse some of the paste flavours. Now put your sweet potato and drained chickpeas in and just stir them in so they are coated in the paste. Add your chopped tomatoes and coconut milk and simmer for 20 minutes or until the sweet potato is cooked through.
Once you take the curry off the heat, immediately stir in the spinach (it will wilt down from the heat of the curry).
Serve with rice, coriander, a squeeze of lime, some chopped cucumber, red onion, and greek yoghurt.