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Chickpea Curry | Veganuary Week 4

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

Looking for an easy vegan curry recipe?

This delicious curry dish is packed full of protein, using chickpeas, spinach and lots of sweet potatoes.

Easy peasy, scrumptious, and...did we mention....healthy?!

Whether you're a meat eater, vegan, vegetarian or a flexitarian, this is great curry recipe for all of the family.

Now we know what to have for dinner tonight!

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚

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