A healthy and simple Sweet Potato, Ginger and Chickpea Curry. An easy plant based curry made with tender chunks sweet potato, spinach and warming spices.
Fibre and gut health
With 3 of your 5 a day, this Sweet Potato, Ginger and Chickpea Curry is high in fibre, vitamins and minerals making a it nutritious and tasty meal. Eating a wide variety of fruit and vegetables is known to be great for your gut microbiome and overall gut health. Pair with nutty brown rice which is more nutritious, and in my opinion, much tastier than white rice.
The ingredients
This plant based curry is really simple to make and only takes 30 minutes from prep to plate. It’s also incredibly versatile; swap out the sweet potato for squash or regular potatoes and the chickpeas can be replaced with any tinned beans you fancy.
Use plenty of fresh garlic and ginger for a curry with a subtle kick. Using lots of fresh ingredients and spices adds a ton of flavour and means you don’t have to cook the dish for hours waiting for the flavours to emerge. Cumin, coriander and turmeric are your classic base spices which add depth and richness to your dish. A pinch of hot chilli powder and smoked paprika adds just the right amount of heat. Finish with a squeeze of lemon for a zesty finish.
Leave a comment and let me know how you get on making this Sweet Potato, Ginger and Chickpea Curry. I would love to see your creations over on instagram!
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Sweet Potato, Ginger and Chickpea Curry
Ingredients
- 1/2 tbsp rapeseed oil
- 1/2 onion diced
- 2 large garlic cloves minced
- Thumb of ginger finely chopped
- 1 teaspoon tomato puree
- 1 tbsp cumin
- 2 teaspoons smoked paprika
- 1 teaspoons coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoons hot chilli powder
- Black pepper
- Salt
- 1 large sweet potato chopped into large cubes
- 1 can 400g tinned chickpeas
- 2/3 tinned chopped tomatoes
- 225 mls water
- 1/4 lemon juiced
- 50 g spinach
optional to serve:
- 1 tbsp salted peanuts roughly chopped
- handful coriander roughly chopped
- 1 tbsp yoghurt
Instructions
- Heat the oil in a large saucepan over a low-moderate heat. Add the onion and fry for 3 minutes. Reduce the heat and fry the garlic and ginger for a further minute. Add the tomato puree, spices, salt and pepper and cook for a minute ensuring the spices don’t burn.
- Next, stir in the sweet potatoes, water, chopped tomatoes and chickpeas. Bring to a boil then reduce heat, cover with a lid and leave to simmer for 15 minutes.
- Stir through the lemon and spinach in the last few minutes of cooking. Taste and season with salt and pepper.
- Serve and scatter over the chopped coriander, salted peanuts and a drizzle of yoghurt.