The weather has definitely been colder, and while I don’t like it, it certainly makes it cooking warming meals like curries a lot more enjoyable. Nothing like tucking into a steaming bowl of yummy curry goodness.
Today was all about using up what was left in the cupboard! So I used one of my homemade curry pastes (recipes here) along with some sweet potato, chickpeas, red peppers, and spinach and the result was pretty fantastic! Buck the easy way out, don’t buy it pre-made in the store. Try it for yourself 🙂 It is healthier, can be made in advance over the weekend and frozen, the options are endless! The best thing with the recipe is you can switch up your veg depending on what you have, kale for spinach, squash and aubergine for sweet potato, etc. Get adventurous!
Sweet Potato, Chickpea, & Spinach Curry
• 2 red onions, thinly sliced
• 3 tbsp rogan josh paste* (recipe linked above)
• 1 tsp red chilli paste/1 red chilli, finely chopped
• 3cm piece of ginger grated / 1 tsp pre-grated ginger
• 3 sweet potatoes/butternut squash, cut into in 2cm chunks
• 1 x 400g tin chickpeas, drained
• 8 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes
• 1 x 400ml tin light coconut milk
• 400g spinach/kale, washed
• Poppadoms and rice, to serve
1. Get your pans out. Heat the coconut oil in a large saucepan over a medium heat. Add the onion and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
2. Add the chilli, ginger, coriander stalks, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes & 200ml water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 10–15 minutes. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, then serve with poppadums and steamed basmati rice
*Tip: To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.