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Chickpea and Sweet Potato Curry

Easy Weeknight Chickpea and Sweet Potato Curry

This healthy curry comes together easily for a great weeknight dinner. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 large white onion, sliced
  • 1 large sweet potato, cubed
  • 796 grams canned chickpeas, rinsed and drained
  • 400 ml coconut milk
  • 1 whole serrano pepper, minced
  • 1 thumbsize chunk ginger, peeled and minced
  • 2 cloves garlic, minced
  • 6 cups fresh spinach
  • 2 tbsp oil
  • 300 grams halved cherry or grape tomatoes
  • 1 bunch cilantro, chopped (stems chopped too)
  • 1 cup broth or water
  • 3 Tbsp Patak Madras Curry Paste

Method
 

  1. Prep all your ingredients.
  2. Heat up your oil in a skillet and add in your onion. Cook over medium heat stirring for about 10 minutes until lightly browned. About half way through the cooking add in your curry paste.
  3. Add in your sweet potato, ginger, garlic, chopped cilantro stems and serrano pepper. Cook for a 3-5 minutes. Once this has cooked for a bit add in your chickpeas and tomatoes.
  4. Pour in your stock or water, cover and let cook for another 5 minutes approx. 
  5. Pour in your coconut milk. Let simmer for a few minutes more until the sweet potato is cooked through.
  6. Add in your spinach and stir to wilt.
  7. Serve sprinkled with cilantro. Garnish with lemon wedges, yogurt, sambal oelek and naan if desired.