Sweet Potato, Spinach And Chickpea Curry

This sweet potato, spinach, and chickpea curry is a perfect blend of comfort and nutrition, offering a healthy, UPF-free option that doesn’t skimp on flavour. Curries have long been a staple in the Indian and Asian subcontinents, celebrated for their ability to bring together a wide variety of ingredients in a harmonious and fragrant dish. Over time, these dishes have evolved and adapted to different regions and dietary preferences. In the UK, curry has become a beloved meal, often featured in weekly menus for its warmth and versatility. This vegan curry recipe takes traditional spices and combines them with fresh, wholesome ingredients to create a dish that’s as satisfying as it is nourishing.

The sweet potato, spinach, and chickpea curry is particularly noteworthy for its use of natural, unprocessed foods. The sweet potatoes bring a subtle sweetness, the spinach offers a rich, earthy flavour, and the chickpeas add a hearty texture. Together, they create a dish that’s not only delicious but also a fantastic option for anyone looking to maintain a healthy diet without relying on ultra-processed foods (UPFs). The result is a comforting bowl of vegan curry that’s ideal for any time of the year.

Is sweet potato curry healthy?

Yes! This sweet potato, spinach, and chickpea curry is not only delicious but also packed with nutrients, making it a standout healthy recipe. Sweet potatoes are rich in beta-carotene, which is essential for good vision and immune function, while their high fibre content aids in digestion. Spinach is a powerhouse of iron, crucial for red blood cell production, and provides calcium and antioxidants that support bone health and protect against inflammation. Chickpeas add a hearty dose of plant-based protein, essential for muscle repair and growth, and are also high in fibre, which helps keep you full and satisfied. Together, these ingredients make this vegan curry a nutrient-dense meal that’s entirely UPF-free, offering a wholesome alternative to processed foods without sacrificing flavour.

Do you have a diet restriction?

My sweet potato, spinach and chickpea curry recipe is:

• Vegan
• Vegetarian
• Gluten Free
• Dairy Free
• Nut Free
• Low GI
• Low Fat
• Ultra Processed Food Free

Step 1: Prepare the vegetables

Begin by preparing the vegetables for your sweet potato, spinach, and chickpea curry. Dice 600g of sweet potatoes into bite-sized chunks. It’s important to cut them evenly to ensure they cook at the same rate. Next, finely chop 1 onion, which will form the base of your curry, adding sweetness and depth. Peel and mince or dice 4 cloves of garlic, known for their strong flavour and health benefits, including boosting the immune system. Depending on your heat tolerance, chop ½ to 1 mild chilli. This will add just the right amount of warmth to your vegan curry without overpowering the other flavours. I am a complete wimp when it comes to spice and actually found 1/2 was a little too spicy for me so if you want to you can even leave the chilli out all together.

Step 2: Start Cooking

In a large frying pan, heat a splash of oil over medium heat. Add the chopped onion and fry for about 5 minutes until it becomes soft and translucent, allowing it to release its natural sweetness. If you like a bit of extra flavour, let the edges of the onion get slightly crispy, which adds depth to the curry. While the onion is cooking, parboil the sweet potatoes for 5-10 minutes. This step speeds up the cooking process later, ensuring the sweet potatoes cook evenly in the curry. If you prefer a more hands-off approach, you can skip the parboiling, but you’ll need to add an extra 400ml of water so that it doesnt boil dry and extend the cooking time for a richer, slow-cooked flavour in your sweet potato, spinach, and chickpea curry.

Step 3: Adding flavour

Once the onion is ready, it’s time to build the flavours in your sweet potato, spinach, and chickpea curry. Add the diced sweet potato, 4 minced garlic cloves, chopped chilli, 1 tablespoon of minced ginger, ½ teaspoon each of cumin and turmeric, and 1 tablespoon of garam masala to the pan. Stir everything together to ensure the sweet potato is well coated in the spices. Cooking the spices with the aromatics for 1-2 minutes is crucial as it allows the spices to bloom and release their full flavour. This step is what transforms the base ingredients into a rich, aromatic curry that’s bursting with flavour.

Step 4: Add the stock & simmer

Now that your kitchen is filled with the fragrant aroma of spices, it’s time to bring everything together. Pour in 200ml of vegetable stock and 400g of chopped tomatoes. Stir well to combine all the ingredients. The stock will provide the necessary liquid for the sweet potatoes to cook, while the tomatoes add a touch of acidity to balance the sweetness of the potatoes. Bring the mixture to a simmer and let it cook for 15-20 minutes, or until the sweet potatoes are tender. As the curry simmers, the flavours will meld together, creating a beautifully balanced dish. The key to a great sweet potato, spinach, and chickpea curry is patience; allowing it to cook slowly ensures that every bite is infused with flavour.

Step 5: Adding the final ingredients

When the sweet potatoes are tender, it’s time to add the final ingredients. Stir in 300g of cooked chickpeas and 200g of fresh spinach. The spinach may seem like a lot initially, but it will wilt down quickly once it hits the heat of the pan, dont worry if its all piled on top, you will be able to stir it in soon. The chickpeas add a hearty texture and additional protein, making this vegan curry satisfying and filling. Finally, pour in 250ml of light coconut milk. Stir well to combine, allowing the curry to heat through for another 5 minutes. The coconut milk adds a creamy texture without the heaviness of full-fat versions, keeping your sweet potato, spinach, and chickpea curry light and healthy.

Step 6: Serve

Your sweet potato, spinach, and chickpea curry is now ready to be enjoyed! Serve it with nutritious brown rice, which will soak up the delicious sauce, or with naan bread for a traditional touch. Poppadoms also make a great crunchy accompaniment. This vegan curry is perfect for a weeknight dinner, but it’s also special enough to serve to guests. The vibrant colours and rich flavours are sure to impress.

Variations of Sweet Potato, Spinach, and Chickpea Curry

1. Swap Sweet Potatoes for Butternut Squash: If you’re looking to switch things up in your sweet potato, spinach, and chickpea curry, try using butternut squash instead. It offers a similar sweetness and texture but brings a slightly different flavour profile to the dish.
2. Add Other Vegetables: Boost the nutritional content of your sweet potato, spinach, and chickpea curry by adding more vegetables. Cauliflower, aubergine, and bell peppers all work beautifully in this vegan curry, adding different textures and flavours.
3. Use Different Greens: While spinach is the traditional choice, you can easily swap it out for kale or Swiss chard in your sweet potato, spinach, and chickpea curry. These greens hold up well to cooking and add a slightly different texture to the dish.
4. Spice it Up: If you prefer your curries with a bit more heat, consider adding extra chilli or a dash of cayenne pepper to your sweet potato, spinach, and chickpea curry. You can also experiment with adding different spices like coriander or fennel seeds for a unique twist.
5. Make it Creamier: For an even richer sweet potato, spinach, and chickpea curry, use full-fat coconut milk instead of light, or stir in a spoonful of plant-based yoghurt at the end. This will give the curry an extra creamy texture, making it even more indulgent.

FAQ

1. Can I make this sweet potato, spinach, and chickpea curry ahead of time?
Yes, this vegan curry is perfect for meal prep. You can make it in advance and store it in the fridge for up to 3 days. When ready to eat, simply reheat it on the stove or in the microwave until it’s hot all the way through. The flavours in this sweet potato, spinach, and chickpea curry actually deepen as it sits, making it even tastier the next day.

2. Can I freeze this curry?
Absolutely. This sweet potato, spinach, and chickpea curry freezes well, making it a great option for batch cooking. Allow the curry to cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the curry overnight in the fridge and then reheat it on the stove.

3. How do I reheat this sweet potato curry?
Reheating this vegan curry is simple. If it’s been stored in the fridge, you can reheat it on the stove over low heat until it’s warmed through, stirring occasionally to prevent it from sticking. If reheating from frozen, thaw it first and then heat it up as usual. You can also microwave it in a covered dish, stirring halfway through to ensure even heating. Add a splash of water or stock if the curry has thickened too much.

4. What can I serve with this dish?
This sweet potato, spinach, and chickpea curry is versatile and pairs beautifully with a variety of sides. Fluffy basmati rice is a classic choice, as it absorbs the curry’s flavours perfectly although brown rice will be a more nutritious option. Naan bread is another great option, ideal for scooping up every last bit of sauce. For something different, try serving it with quinoa or couscous. Poppadoms add a delightful crunch and are perfect for dipping into the curry.

5. Is this sweet potato, spinach, and chickpea curry suitable for vegans?
Yes, this is a fully vegan curry made with plant-based ingredients. The absence of animal products and the use of wholesome, UPF-free ingredients make it a fantastic option for those following a vegan diet or anyone looking to enjoy a healthy, plant-based meal.

6. Can I use dried chickpeas in this dish?
Definitely! Canned chickpeas are a convenient and time-saving option for this curry but dried work just as well too, you will just need to soak and boil them before hand so that they are ready to use in the curry.

This sweet potato, spinach, and chickpea curry is more than just a meal – it’s a celebration of healthy, UPF-free eating. Packed with flavour, nutrition, and heartiness, this vegan curry is sure to become a favourite in your kitchen, offering a satisfying and wholesome dish that everyone will love.

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