Sweet potato, chick pea & spinach curry

A simple, fuss free vegan curry. These measurements are a guide, so you can make it as spicy or flavoursome as you like by adding more chilli and spices. These quantities make a very mild curry.


1 onion, chopped

2 cloves of garlic

1 tsp of chilli flakes (or more if you want it spicy)

1 tsp of ground ginger

1 tsp of ground coriander

1 tsp of ground cumin

Salt and pepper to taste

1 sweet potato (peeled and cut into cubes)

1 tin of cooked chick peas

A large handful of spinach (fresh or frozen)

A large jar of chopped tomatoes or passata

Optional: a splash of soy sauce and a spoonful of honey/maple syrup

Coconut or olive oil for frying


1. Fry the onions and garlic for a few minutes. Then add the spices and sauté for a few more minutes.

2. Add the sweet potato, chick peas, chopped tomatoes, salt and pepper and a little bit of water. Simmer with the lid on for 20-30 minutes until the sweet potato is soft.

3. Halfway through cooking, add the spinach and soy sauce/honey if using.

4. Serve with rice or quinoa.


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