Easy delicious Chickpea, Sweet Potato & Spinach Curry with quinoa for extra protein!
I use this curry base all the time because it’s budget friendly using mostly pantry ingredients, easy to make and always handy with leftovers for meals during the week! Plus I like mix it up a bit and substitute the sweet potato for cauliflower, butternut squash or pumpkin depending what I have in the house
Ingredients:
- 1 medium brown onion, diced
- 2 fat cloves garlic, minced
- 300g Sweet Potato, peeled & cut into bite-sized chunks
- 400g can coconut milk
- 400g can chickpeas, drained & rinsed
- 400g fan chopped tomatoes
- 2tsp ground cumin
- 2tsp ground coriander
- 1tsp ground ginger
- 1tbsp medium curry powder
- 1/4 tsp dried chilli flakes
- a couple handfuls of fresh spinach
- salt & pepper, to taste
Method:
First steam/boil the sweet potato chunks for 10 mins until soft enough to poke a fork through without breaking apart. Then set aside.
Sauté the onion & garlic in a large saucepan on a medium heat with a little water/oil for 10 mins until see through.
Add in all the spices stir for 1 min until fragrant, then pour in the chopped tomatoes & coconut milk, sweet potato & chickpeas. Season with salt & pepper, give it a good stir. Bring to boil, then turn the heat down to low and simmer for 30 mins until the sauce has thickened & reduced.
Add in a couple handfuls of spinach 5 mins before end of cooking time to wilt.
Serve the curry with rice or quinoa. Enjoy!!
All credit to the right owner Alex-Leigh
Alex-Leigh via instagram (nourishingalex). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
