Main Meals

Chickpea & Sweet Potato Curry

By on 18th March 2019

This chickpea and sweet potato curry is the 10th and final recipe on this Monday Meal Plans journey with Brita Ireland. It has been such a brilliant experience working with these guys!

So this curry is as usual, very simple to make but super tasty. Don’t be discourages by the amount of ingredients – there are no shortcuts here with pastes and the likes but it takes literally 5 minutes to whip together and the remaining cooking takes place in the pan! Yum!

AuthorBellaDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 3 tbsp coconut oil
 1 medium white onion, finely chopped
 3 large cloves garlic, finely chopped
 1 big thumb size piece ginger, finely choppped
 ½ tsp smoked paprika
 1 tsp cumin
 1 tsp ground coriander
 1 lime, zest & juice of 1/2 - keep other half to serve with curry
 1 tbsp tomato puree
 1 bunch coriander, finely chopped
 1 tbsp honey
 1 can plum tomatoes
 ½ can water, swirled in the tomato can to get all the tomato juice!
 1 can coconut milk
 1 pinch salt and pepper
 2 medium sweet potato, peeled & cubed
 1 can chickpea, drained & rinsed
 2 big handfuls spinach
 2 naan breads, heated & rubbed with butter
 2 tbsp plain yoghurt
1

Heat a medium sized sauce pan on a medium to low heat. Add the coconut oil along with the onions, garlic, ginger and spices. Cook until the onions soften and become translucent.

2

Add the tomato puree and cook the rawness out for a minute or so. Throw in the coriander, lime zest and juice, honey, salt and pepper, tomatoes and coconut milk. Give a good stir and then add the sweet potato. Bring to a boil then lower the heat and simmer for 45 minutes or until the potatoes are soft.

3

Half way through add the chickpeas and finish cooking. Add the spinach, mix through and cover with a lid. Leave to wilt for a few minutes and serve straight away with naan or brown rice if you prefer.

4

Spoon over the plain yogurt. With the remaining half of lime, slice into wedges and serve a wedge alongside the curry.

Ingredients

 3 tbsp coconut oil
 1 medium white onion, finely chopped
 3 large cloves garlic, finely chopped
 1 big thumb size piece ginger, finely choppped
 ½ tsp smoked paprika
 1 tsp cumin
 1 tsp ground coriander
 1 lime, zest & juice of 1/2 - keep other half to serve with curry
 1 tbsp tomato puree
 1 bunch coriander, finely chopped
 1 tbsp honey
 1 can plum tomatoes
 ½ can water, swirled in the tomato can to get all the tomato juice!
 1 can coconut milk
 1 pinch salt and pepper
 2 medium sweet potato, peeled & cubed
 1 can chickpea, drained & rinsed
 2 big handfuls spinach
 2 naan breads, heated & rubbed with butter
 2 tbsp plain yoghurt

Directions

1

Heat a medium sized sauce pan on a medium to low heat. Add the coconut oil along with the onions, garlic, ginger and spices. Cook until the onions soften and become translucent.

2

Add the tomato puree and cook the rawness out for a minute or so. Throw in the coriander, lime zest and juice, honey, salt and pepper, tomatoes and coconut milk. Give a good stir and then add the sweet potato. Bring to a boil then lower the heat and simmer for 45 minutes or until the potatoes are soft.

3

Half way through add the chickpeas and finish cooking. Add the spinach, mix through and cover with a lid. Leave to wilt for a few minutes and serve straight away with naan or brown rice if you prefer.

4

Spoon over the plain yogurt. With the remaining half of lime, slice into wedges and serve a wedge alongside the curry.

Chickpea & Sweet Potato Curry

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Bella
Ireland

Hi I’m Bella and I am stone cracked about all things food! My love for the stuff started from a young age. When I’m not eating food I’m thinking about it or talking about it or traveling to random places to get a taste of the best that’s out there… An addiction, I admit. But to be fair, it’s not the worst addiction to have, merely the tastiest I reckon!

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