Chickpea & Sweet Potato Curry

  • 14 Oct - 20 Oct, 2017
  • Mag The Weekly
  • Cookery


· 1 medium sweet onion, chopped

· 2tbsp curry powder

· 1tbsp cumin

· 1tsp cinnamon

· 10oz. fresh spinach, washed, stemmed and coarsely chopped

· 1 large red bell pepper, chopped

· 2 large sweet potatoes, peeled and diced

· 1 (14½ oz.) can chickpeas, rinsed and drained

· 1 (14½ oz.) can diced tomatoes, can substitute with fresh, too

· ¼ cup coriander, chopped for garnish

· Rice, for serving


Place a couple of tablespoons of water over saucepan over medium heat and add onions. Water fry for two to three minutes, or until they begin to soften. Next, add the curry powder, cumin and cinnamon, and stir to coat the onions in the spice. Add half cup water, tomatoes with their juices (tomatoes can be replaced with coconut milk, as well), sweet potatoes and the chickpeas; stir to combine and cook for 15-20 minutes. Add in chopped bell pepper and raise heat up to a strong simmer for about a minute or two. Next, add spinach, stirring to coat with cooking liquid. When all the spinach is in the pan, cover and simmer until just wilted, for about three minutes. Simmer for another three to five minutes, or until flavours are well combined. Transfer to the serving dish, toss with fresh coriander and serve hot with a wedge of lime over basmati rice.