This is one of my favourite curry’s to make! Its so easy, and a super cheap meal to make using just simple cupboard ingredients, you can’t really go wrong! It’s creamy, comforting and cosy, which is perfect for these cold winter evenings, it really revives me!
Serves 3-4
Ingredients
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 tbsp curry powder
- 1 tsp turmeric powder
- a pinch of chilli powder (or however hot you like it)
- 400g can chopped tomatoes
- 400ml can coconut milk
- 400g can chickpeas, drained & rinsed
- 1 medium/large sweet potato, washed, peeled & chopped into small squares
- 2 handfuls fresh spinach
- juice of 1 lime
- salt & pepper, to taste
Method
- Preheat the oven 200C/180C fan/400F/Gas mark 6, line a baking tray with non-stick baking parchment, then add your chopped sweet potato to the baking tray and bake for 30 minutes until slightly soft.
- Meanwhile, saute the onion and garlic in a large saucepan, with a little water/oil on a medium-high heat setting for 3 minutes until the onion is see-through.
- Now pour in the chopped tomatoes, stir in the curry powder, pour in the coconut milk, chickpeas, lime juice. Once the sweet potatoes are almost soft from the oven, add them in too. Give it all a good stir, then bring it all to boil. (I normally cook some rice too at this point.)
- Once it starts to bubble, turn the heat down to low and allow the curry to simmer for 30 minutes, or until the sauce has thickened and reduced. Add the spinach 5 minutes before end of cooking time to gently wilt, season with salt & pepper.
- Serve with cooked brown rice and enjoy!
PS – If you ended up trying this recipe, please let me know what you think by commenting below, or if you had managed to take a photo, post it on Instagram & tag @nourishingalex so i can see it! THANKS! ALEX! ❤
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