I am by no means a vegetarian. I enjoy my schnitzels, biltong and lasagnas A LOT! That being said, I do like taking a break from meat and adding in a few vegetarian meals in the week… also, it keeps the costs down because meat is quite expensive. Now when it comes to making vegetarian dishes that are filling enough for dinner, my go-to recipes are usually Currys or chillis. This chickpea, spinach and sweet potato coconut curry is a winner!
Like I have mentioned before, I have to do some research and recipe searching to keep our weekly menus interesting, especially the vegetarian option. I have made Jamie Oliver’s Veggie Chilli a few times and we LOVE it! I have also made Leah Itsines Sweet Potato Pie many times which is also AWESOME! This time, I wanted to try mix in some spinach, because leafy greens are extremely good for you, and having them in our frittatas can get a bit tiresome. I also wanted something with coconut milk because, well, it’s delicious, especially in Currys!
So, as most of my recipes are, this is very easy! It is a bit of an adaptation from a recipe I found on Pinterest by The Firey Vegetarian, so not completely my own – thank you to The Firey Vegetarian! I added the roasted sweet potato and some extra coconut milk to mine to give it a bit more substance and that sweet flavour. I also used less garlic because sometimes it is too overpowering for me.
So if you are keen to try a new veg recipe and love chickpeas, spinach and sweet potato, then here you go! And if you have any other vegetarian recipes to share, let me know 🙂 ENJOY!
Chickpea, Spinach and Sweet Potato Coconut Curry
- 3 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 1 inch fresh ginger, finely grated
- 1 tbsp ground coriander
- 1/2 tbsp turmeric
- 1/2 tbsp cumin
- 1/2 tsp cayenne pepper
- 400 g tomato puree,
- 1 tin of chickpeas, rinsed
- 200 ml vegetable stock
- 1 large sweet potato, peeled and cut into chunks
- 1 tbsp smoked paprika
- 100 g frozen spinach
- 1 tsp sugar
- 1 tsp garam masala
- 1 tin coconut milk
- juice from half a lemon
- salt to taste
Preheat the oven to 190 degrees Celcius. Add the sweet potato chunks into a roasting dish with a splash of olive oil and the smoked paprika. roast until just softened (20-30 min). Remove and put to the side.
Heat the sunflower oil in a pot, at medium heat, and sautee the onions.
Add in the ginger and garlic and cook for another 2 min (until the garlic is cooked).
Mix in the 4 spices (coriander, turmeric, cumin and cayenne) and allow to cook for another 2 min.
Add in the chickpeas, tomato and vegetable stock. Bring it to the boil and then lower to a simmer for 10 min.
Add in the sweet potato, salt, sugar and spinach and allow to simmer for another 5 – 10 min (until the spinach has softened).
Ad in the coconut milk, garam masala and lemon juice and allow to slowly cook for another 10 min at low heat. I like to cook my Currys for slightly longer so that the flavour intensifies, or even make it in the morning and then simply reheat it for dinner.
Serve with your favourite rice and some Naan bread!