8 January 2020

Sweet Potato, Chickpea & Spinach Curry

A creamy, coconut curry is definitely a vegan staple - this one's filled with soft sweet potato, protein-rich chickpeas and spinach. Served with zesty lime and coriander rice, but for an extra treat - papadums, mango chutney and spicy lime pickle all compliment this delicious curry!

A perfect mid-week meal, ready in around half an hour, using simple, easy to find ingredients. The base of the curry is made in a food processor for minimal time spent chopping too, it's low-effort, maximum enjoyment - what more could you want?

The curry itself is pretty mild, but you can add an extra chili for that kick should you wish. With plenty of protein from the chickpeas, vitamins A and C from the sweet potato and vitamin K from the spinach, this dish has solidly earned itself a place as a fantastic mid-week meal. The coconut milk provides good fats as well as some vitamins and minerals, including vitamin C, folate and iron too. The wholegrain rice contains fibre, protein and a whole range of great things for your body!

Sweet Potato, Chickpea & Spinach Curry | Serves: 4 | Time: 35 mins

You'll need

  • Chopping board
  • Knife
  • Veg peeler
  • Food processor
  • Large saucepan x2 
  • Sieve


  • 1 tbsp oil
  • 1 large onion
  • 3-inch piece ginger
  • 3 cloves garlic
  • 1 medium red chili
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 can coconut milk
  • 1.5 cups water
  • 2 cinnamon sticks
  • 1 large sweet potato
  • 1 tbsp cornflour + 2 tbsp water
  • 1 can chickpeas, drained
  • 150g baby spinach
  • Salt & pepper
  • 1 1/3 cups wholegrain basmati rice, uncooked
  • 1 lime, juiced
  • 1/4 cup coriander, finely chopped
  • Salt


  1. Bring a large pan of salted water to the boil. Meanwhile, rinse the rice then add to the boiling water and cook for 20-25 minutes, or according to packet instructions until the rice is fluffy and then drain. 
  2. Peel the onion, garlic and ginger, remove the top from the chili and add to the food processor, blitz until a smooth paste is formed. 
  3. Heat the pan on a medium heat, add a splash of oil and then add the paste, cook off for 5 minutes, stirring often to ensure it doesn't stick to the pan. 
  4. Then add the spices and cook for a few minutes, moving them around the pan to ensure they don't burn. Pour in the coconut milk, water and add the cinnamon sticks and allow it to gently simmer, season with salt and pepper. 
  5. Peel and chop the sweet potato into 2-3cm chunks, add to the simmering sauce and cook for 20 minutes. After 20 minutes, mix the cornflour with water and stir through, along with the drained chickpeas and spinach and simmer for a few minutes, allowing the sauce to thicken and the spinach to wilt. Remove the cinnamon sticks before serving and check for seasoning, adding more salt and pepper if required.
  6. To finish the rice, add the lime juice and coriander and stir to combine, check for seasoning and add a pinch of salt if needed. 
  7. Serve up the curry with the lime and coriander rice and enjoy! 
Cassidy xx