Posted in Slow Cook

Sweet Potato and Chickpea Curry

chickpea and spinach curry

Sweet potato, cumin, chickpeas, spinach (frozen), onion, garlic, tinned tomatoes, chilli flakes, oil, tomato puree, rice to serve

1 hr

Great curry when you don’t want to go shopping as it uses mainly storecupboard stuff. Healthy and super easy too, prep the veg and away you go!

Start by dry roasting 1 tsp of cumin seeds in a heavy base saucepan for about a minute, then add a splash of oil, a large sliced onion and fry gently for 5 minutes. Add 2 cloves of crushed garlic and cook for a further two minutes. Once the onion is soft and almost translucent add 2 tbsp of tomato puree, a tin of tomatoes, a drained tin of chickpeas, frozen spinach, and a peeled and cubed sweet potato. Stir together and add enough water to cover the sweet potato. Put a lid on the curry and simmer gently for about 30 minutes until the sweet potato is soft and serve with rice.



The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x

4 thoughts on “Sweet Potato and Chickpea Curry

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