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Chickpea Curry | Veganuary Week 4

Chickpea Curry | Veganuary Week 4
Chickpea Curry | Veganuary Week 4

Easy, delicious, healthy! We absolutely love this recipe. It’s vibrant and colourful and has loads of amazing flavours. It’s simple to make and is great for lunch or dinner 😊

Ingredients
Method

Ingredients

  • 2 medium sweet potatoes
  • 3 tbsp vegetable oil
  • 1 medium onion
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 2g dried curry leaves
  • 1 red chilli
  • 2cm ginger
  • 1 garlic clove
  • 400g chopped tomatoes (1 can)
  • 180ml coconut cream (1 small can)
  • 400g can chickpeas
  • 400g spinach
  • 30g coriander
  • 1 lime

Method

  1. 1.

    You will need...

    Preheat oven to 200’C | Lined baking tray | Large frying pan

  2. 2.

    Prick the sweet potatoes all over with a fork, place on the lined baking tray and roast in the oven for 45-50 mins until the sweet potatoes are tender ( they may need longer if the potatoes are larger)

  3. 3.

    Peel and dice the onion | Peel and grate the garlic and ginger | Drain and rinse the chickpeas | Trim, de-seed and finely chop the red chilli | Pick and roughly chop the coriander leaves and finely chop the stalks | Cut the lime into wedges | Roughly chop the spinach

  4. 4.

    Warm the vegetable oil in a large saucepan over a medium heat | Add the onion and a pinch of salt and stir for 5-6 mins until soft | Add the cumin, coriander and turmeric and stir for 1 minute | Add the curry leaves, chilli, ginger, garlic and coriander stalks to the pan and stir for 2 minutes | Add the tomatoes to the pan and simmer for 5 minutes, stirring occasionally | Add the coconut cream and chickpeas to the pan and cook for a further 5 minutes | Remove the pan from the heat and stir through the spinach and half the coriander leaves | Taste and season to perfection

  5. 5.

    Put 1 roast sweet potato onto a plate, carefully cut open lengthways and fluff the flesh with a fork | Spoon over half the chickpea curry, squeeze over half the lime wedges sprinkle over the coriander leaves and serve immediately | Transfer the other sweet potato and the remaining curry to a sealable container and enjoy later in the week