Sweet potato, chickpea and spinach curry

Sweet potato, chickpea and spinach curry, serves 4

As featured in my blog post, Sweet potato challenge


  • 1 tablespoon of olive oil
  • 2 white onions
  • 2 cloves of garlic
  • 2 tins of chickpeas, drained
  • 2 large sweet potatoes, about 250g each
  • 2 cans reduced fat coconut milk
  • 4 tablespoons red Thai curry paste
  • 150g spinach
  • Fresh coriander
  • Chillies
  • Salt and pepper to taste


  1. Peel and finely chop the onion and garlic, then add to a large pan with the olive oil and saute over a medium heat until the onion is translucent.
  2. Peel the sweet potato and cut into 2cm cubes whilst the onion is cooking.
  3. Add the curry paste to the onion mixture, stir well and cook for 2 minutes until the flavours and oils begin to release from the paste.
  4. Add the sweet potato chunks, drained chickpeas and coconut milk to the pan and stir well.
  5. Bring the sauce to a boil, then reduce the heat to a simmer, cover the pan and leave for the sauce to thicken and the potato chunks to cook through, about 20 minutes.
  6. When the curry is almost ready, add the spinach to the pan, and allow to wilt in the hot sauce.
  7. Season with salt and pepper to taste.
  8. Serve over boiled wholegrain rice, sprinkled with fresh coriander and finely sliced chillies, then tuck in. Totally delicious!



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