Sweet potato curry with spinach and chick peas

Sweet potato curry with spinach and chick peas

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 25 minutes


1 sweet potato (about 250g/9oz total/unprepared weight), peeled and cut into small chunks

2 teaspoons sunflower oil

1 small red onion, chopped

1 clove garlic, crushed

1 fresh red chilli, seeded and finely chopped

1cm (1/2in) piece fresh root ginger, peeled and finely chopped

1 teaspoon medium or hot curry powder, or to taste

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

227g (8oz) can chopped tomatoes

100ml (3 1/2fl oz) vegetable stock (preferably homemade)

215g (7 1/2oz) can chick peas, rinsed and drained

115g (4oz) fresh baby spinach leaves, rinsed and well-drained

1 tablespoon chopped fresh coriander (optional)

  1. Cook sweet potato chunks in a pan of boiling water for about 7 minutes or until tender. Drain well; set aside.
  2. Heat sunflower oil in a non-stick saucepan; add onion and cook gently for about 5 minutes or until softened. Add garlic, chilli and ginger; cook gently for 3 minutes, stirring occasionally. Stir in ground spices; cook gently for 1 minute, stirring.
  3. Stir in tomatoes, stock, chick peas and sweet potato chunks. Bring to the boil; reduce heat and simmer for 5 minutes, stirring occasionally. Stir in spinach, cover and cook gently for 2-3 minutes or until spinach has wilted. Stir in chopped coriander (if using); serve with cooked hot rice.

Nutritional information

Sweet Potato Curry Spinach