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 ❤

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 ❤

Creamy Vegan Mac n “Cheese”

Oh this vegan mac n cheese is soooooo creamy and dreamyyyy, you should give this a try yourself! This one is much healthier than the normal mac n cheese which is high in saturated fats. We love this creamy sauce, it’s made from sweet potato, dairy-free milk and yummy seasonings and flavours to make this really tasty! This is easy to make and really budget friendly!

Serves 4

Ingredients

  • 4 servings dried pasta of choice
  • 1 large sweet potato, cut into chunks
  • 400ml dairy-free milk
  • 3 tbsp nutritional yeast, plus extra to sprinkle on top
  • 1/2 or 1 tsp garlic powder, depending on how garlicky you like it
  • 1/4 tsp smoked paprika
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes, or until very soft.
  2. Meanwhile cook the pasta according to instructions on the packet.
  3. Once the sweet potato has softened, drain all liquid away through a colander, then place the soft sweet potato chunks into a blender (or you can use a hand stick blender) and blend until smooth.
  4. Pour in the dairy-free milk a little at a time to reach your desired consistency, then give it another blitz in the blender until super smooth and creamy.
  5. Add in all the spices and seasonings, salt & pepper, to taste, then give it another blitz in the blender until everything is combined. (taste the creamy sauce to see if you would like to add anything else).
  6. Once the pasta has cooked, drain all the liquid away from the pan through a colander, then pour the pasta back into the pan.
  7. Pour your creamy sauce all over the pasta, the stir the sauce through until the pasta is covered in the creamy sauce. (if your sauce has turned cold, you can heat it up in the microwave before adding to your pasta)
  8. Serve with anything you like, broccoli, cherry tomatoes, salad etc, then sprinkle with more nutritional yeast. 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 ❤

Crispy Baked Sweet Potato & Chickpea Bowl with a Lemon Tahini Dressing

This is one of my favourite nourish bowls to have! I can’t get enough of crispy smoked paprika flavoured chickpeas & sweet potato! This is SO easy to make too, which is why i pretty much have this bowl for lunch or dinner at least twice a week by switching up the veggies a bit LOL! You can literally add whatever you want!

Serves 2

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 medium sweet potato, sliced into bite-sized chunks
  • 1-2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • a big handful fresh spinach
  • a handful cherry tomatoes, sliced
  • 100g frozen broccoli
  • 50g frozen edamame beans

Lemon Tahini Dressing:

  • 1 heaped tbsp tahini
  • juice of 1/2 lemon
  • a few pinches of nutritional yeast (optional)
  • water, for desired consistency

Method

  1. Preheat the oven to 200C/180c fan/400F/gas mark 6 and line a medium sized baking tray with non-stick baking parchment.
  2. In a large bowl, add the chickpeas and the sweet potato chunks, then stir in all the spices and seasonings until all the chickpeas & sweet potatoes are covered.
  3. Bake in the oven for around 25-30 minutes, turning it all over halfway through, until the sweet potatoes are soft inside and the chickpeas are crisp.
  4. Meanwhile, steam the frozen broccoli & edamame beans for 10 mins until cooked, (or any veggies your using).
  5. To make the tahini dressing, add the tahini in a small bowl with a squeeze of lemon juice, then give it a good mix until you form a smooth thick paste. Add a little tiny bit of water at a time to reach your desired consistency. Stir in a little pinch of nutritional yeast (optional) for a cheesy flavour. Set aside.
  6. Once the chickpeas and sweet potatoes are cooked, serve with your steamed veggies, sliced cherry tomatoes and drizzle over the lemon tahini dressing. 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 ❤

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! ❤