Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Sweet potato and spinach curry

Vegan coconut curry with sweet potato, chickpeas and spinach.

Calories

703

Protein

17 g

Carbs

100 g

Fat

28 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Coconut oil
• 1 Onion
• 2 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 600 g Sweet potato
• 400 ml Coconut milk, canned
• 400 g Chickpeas, canned, drained
• 150 g Spinach
• 600 g Brown rice, cooked

Contains: Mustard. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger. Peel the sweet potato and cut into 2 cm cubes.
2. Heat the coconut oil in a large pan and soften the onion for 6 minutes. Add the garlic, ginger, curry powder and turmeric for 1 minute.
3. Add the sweet potato, coconut milk and 150 ml water and simmer for 15 minutes until the potato is tender.
4. Stir in the chickpeas and spinach and cook for 5 minutes until the spinach has wilted.
5. Serve with the warm rice.

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