One-Pot

Vegan Chickpea Curry

Name: Chickpea, Spinach and Sweet Potato Curry
Ingredients: 1 x can chickpeas; 1 cup spinach leaves; 1/2 cup sweet potato; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp garam masala; 1/2 tsp turmeric; 1 tsp curry powder; 1 brown onion; 1 tbsp ginger; 1 tbsp garlic; 1 x 400ml crushed tomatoes; 1 x 400ml coconut milk or cream

by Brooklyn from @theconsciouscook_

Creamy, delicious and the perfect way to get in your five-a-day. This warming Chickpea Curry by Brooklyn from @theconsciouscook_ is packed with all sorts of nutritious veggies and is absolutely perfect paired with a steaming bowl of rice or warm naan bread.

Chickpea, Spinach and Sweet Potato Curry

Brooklyn @theconsciouscook_

Rated 3.2 stars by 6 users

Author:

Brooklyn @theconsciouscook_

Ingredients

1 x can chickpeas
1 cup spinach leaves
1/2 cup sweet potato
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp garam masala
1/2 tsp turmeric
1 tsp curry powder
1 brown onion
1 tbsp ginger
1 tbsp garlic
1 x 400ml crushed tomatoes
1 x 400ml coconut milk or cream

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Directions

For this recipe, we recommend roasting your sweet potatoes beforehand in the oven at 180d for 20 mins or until slightly charred and softened.
To make the base, heat some oil in the Crumble Shallow Casserole and add in onion and aromatics.
Once fragrant, add in chickpeas followed by crushed tomatoes and bring to a boil.
Reduce heat to a simmer and fold in your roasted sweet potatoes and coconut milk (or) cream.
Cook for another 10 minutes and finish by folding in spinach and garnishing with coriander.