I use this curry base all the time! It’s so cozy, comforting and delicious and really budget friendly and easy to make using mostly just pantry ingredients! I also like to substitute the sweet potato for cauliflower, butternut squash or pumpkin depending on what fancy and what i have in the house!
You can keep this curry in the fridge in an air-tight container for 3-4 days or freeze leftovers for meals during the week!
- 1 medium white onion, diced
- 2 fat cloves garlic, minced or 2 tsp garlic granules
- 300g sweet potato, peeled & cut into bite-sized chunks
- 400g can coconut milk
- 400g can chickpeas, drained & rinsed
- 400g can chopped tomatoes
- 2tsp ground cumin
- 2tsp ground coriander
- 1tsp ground ginger
- 1tbsp medium curry powder
- a sprinkle dried chilli flakes
- a couple handfuls fresh spinach
- salt & cracked black pepper, to taste
- Steam/boil the sweet potato chunks for 10 mins until slightly soft so you can poke a fork through without it breaking apart then set aside.
- Saute the onion & garlic in a large saucepan on a medium heat setting with a little water/oil for 10 mins until the onion is translucent.
- Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
- Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
- Bring the curry to boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has thickened and reduced.
- Add in the spinach 5 mins before end of cooking time to wilt.
- Serve the curry with rice or quinoa. Enjoy!
PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤