Easy Chickpea, Sweet Potato & Spinach Curry

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!

Serves 3-4

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
  4. Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
  5. 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.
  6. Add in the spinach 5 mins before end of cooking time to wilt.
  7. 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 ❤

Lentil, Cauliflower & Coconut Dal

Easy Simple Lentil, Cauliflower & Coconut Dal! I love this meal so much because it’s just so easy and simple to make, it’s budget friendly using mainly just pantry ingredients, and so delicious and comforting. It’s such a cozy meal especially during the cold winter evenings, but i love it in any weather with a side of salad. You can also freeze leftovers to use for meals during the week.

Serves 3-4

Ingredients

  • 1 small onion, finely diced
  • 2 cloves garlic, minced (or 2 tsp garlic granules)
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 250/300g frozen cauliflower florets
  • 1/2 can (200g) chopped tomatoes
  • 400g can coconut milk
  • 240g can lentils, drained & rinsed
  • juice of 1 lime
  • salt & pepper, to taste

Method

  1. Saute the onion & minced garlic in a saucepan with a little water (or oil if preferred) and cook on a high heat setting for 10 mins until the onion is see-through.
  2. Stir in all the spices, cook for 2 mins until fragrant.
  3. Pour in the coconut milk, 1/2 can chopped tomatoes, lentils, frozen cauliflower & lime juice, then bring to boil. Once it starts to bubble, turn the heat down to low, stirring occasionally, let it simmer for 30 mins until the sauce has thickened and reduced down.
  4. Season with salt & pepper, serve with rice & 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 ❤

Creamy Peanut, Sweet potato & Chickpea Curry

This is my favourite curry of all! It’s so creamy, comforting and fragrant, and so quick and easy to make using just simple pantry ingredients! It’s healthy and very budget friendly too! Everyone will love this, i’m sure! 🙂

Serves 4

Ingredients

  • 1 medium brown onion, diced
  • 2 fat cloves garlic, minced
  • 1 medium sweet potato, peeled & chopped into small cubes
  • 1 tbsp medium curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp mild chilli powder
  • Juice of 1/2 lime
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained & rinsed
  • 300ml vegetable stock
  • 2 heaped tbsp smooth peanut butter
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes until soft.
  2. Meanwhile, saute the onion and garlic in a saucepan on a medium heat setting with a little water/oil until translucent.
  3. Add all the spices to the pan, stirring frequently on a low heat until fragrant, then pour in the chopped tomatoes, veg stock & cooked soft sweet potatoes.
  4. Blend the mixture in the saucepan using a handstick blender until super smooth and creamy (NOTE: You may need to add a little water little by little to reach your desired consistency)
  5. Stir in the chickpeas, lime juice & peanut butter to the curry sauce, then turn up the heat to medium, then once it starts to bubble, turn the heat down to low to simmer for 15 – 20 minutes, stirring frequently until thick and creamy. Season with salt and pepper (add more water if desired)
  6. Serve with rice and wilt in some fresh spinach 5 minutes before end of cooking time! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

West African Peanut & Tofu Curry

Creamy, comforting, cozy, curry! This is the sort of curry i like to curl up on the sofa in my pjs with for cozy time, it’s so creamy and delicious, i love it, and its really easy to make!

Serves 4

Ingredients

  • 300g extra firm tofu
  • 1 medium brown onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp medium curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • 400g can chopped tomatoes
  • 200ml veg stock
  • 2 tbsp smooth peanut butter
  • juice of 1/2 lime
  • a handful of raw peanuts
  • salt & pepper to taste

Method

  1. Preheat oven to 200C/400F/Gas mark 6/Fan 180C, and line a baking tray with non-stick baking parchment.
  2. Drain the tofu from the packaging, then gently press the tofu in between a clean tea towel until all the liquid has gone.
  3. Slice the tofu into bite-sized squares, place onto your lined baking tray, season with salt, then bake in the oven for 10-15 minutes until the tofu is firm. Set aside.
  4. Next saute the onion & garlic in a saute pan with a little water/oil on a medium-high heat setting for 3 minutes, until the onion is soft and see-through.
  5. Now stir in all the spices, cook for 1 minute until fragrant.
  6. Pour in the chopped tomatoes, vegetable stock & juice of 1/2 lime, then stir in the peanut butter & the tofu cubes.
  7. Stir everything together well, bring it to boil, then once it starts to bubble, turn the heat down to low and simmer for around 15 – 20 minutes until the sauce becomes thick and creamy. Season with salt & pepper, to taste.
  8. Meanwhile, add the peanuts to the baking we used earlier, then roast them in the oven for 5 minutes until lightly golden.
  9. Serve the curry with rice top with the roasted peanuts and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Easy Sweet Potato, Chickpea & Spinach Curry

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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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! ❤