Spiced greens, sweet potato & chickpea curry
Whizz any leftovers with stock to make a satisfying soup the next day or freeze for an easy emergency meal.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 2 tbsp Vegetable oil
- 1 large onion, chopped
- 3 clove/s garlic, finely chopped
- 2 cm piece ginger, finely grated
- 2 tbsp Cooks’ Ingredients Medium Curry Powder
- 300g sweet potatoes, scrubbed and cut into 3cm cubes
- 400g Essential Chopped Tomatoes
- 2 x 400g cans Essential Chickpeas, 1 drained, 1 undrained
- 450g Essential Spinach, washed and shredded (or use 225g frozen whole leaf spinach)
- ½ tsp garam masala
Heat the oil in a large saucepan, add the onion, garlic and ginger and fry gently for 5 minutes, until soft and lightly browned. Stir in the curry powder and cook for 1 minute more. Add the sweet potato, stir to coat in the spices, then tip in the tomatoes and bring to a gentle boil. Simmer, stirring occasionally, for 5 minutes.
Add the drained and undrained chickpeas, then season and bring back to a simmer. Cover and cook gently for 15 minutes, until the sweet potato is almost tender, adding 100ml water if it’s looking a little dry. (Prepare the recipe up to this stage, cool, then finish the final step just before you need it, if liked.)
Stir in the spinach, turn up the heat, cover and cook for 3-5 minutes, until tender and the liquid has almost evaporated. Stir in the garam masala, check the seasoning and serve with rice and chutney of your choice, if liked.
To make your own curry powder, mix 1 tbsp ground coriander with 2 tsp ground cumin, 1 tsp ground turmeric and ½ tsp cayenne. You can swap the sweet potato for squash or pumpkin and use any green leafy vegetable such as kale, shredded Savoy cabbage or chard instead of the spinach. Freeze in individual portions for up to 3 months, then defrost and reheat gently until piping hot.
Typical values per serving when made using specific products in recipe