Sweet potato, spinach and chickpea curry...the vegan pub go to, made better!

Updated: Feb 7, 2020

Vegan sweet potato, chick pea and spinach curry recipe

This always seems to be on a pub menu as a vegan option, and as much as I like it, I don't often choose it as it is something that can be so easily made at home. It freezes well, is great on its own or with chapatis or rice


1 medium onion, chopped

1tbsp coconut oil

Half a stick of lemongrass

1 thumb of ginger, peeled

1 red birds eye chilli

5 big garlic cloves peeled

1tsp cumin seeds

1tsp turmeric

1tsp ground coriander

Salt and pepper to taste

1 large sweet potato, around 500g, peeled and cut into small chunks

300g fresh spinach

1 400g can coconut milk

1 400g can chickpeas

Juice of a lime

Small bundle of roughly chopped fresh coriander


Put the onion and oil into a pan and fry on low until starts to soften

Blitz the ginger, garlic, chilli and lemongrass in a small chopper and add to the pan and continue to cook for another couple of minutes. Add the rest of the spices and continue to cook, stirring, for 2 minutes

Add the sweet potato and cook for another 5 minutes on low, stirring occasionally. Add a splash of water and all of the spinach, cover, and allow to wilt down for around 5 minutes.

Add the coconut milk, cover and simmer for about 20 minutes, or until the sweet potato is soft

Drain the chickpeas and add to the pan. Cook for a further 5 minutes without the lid. Add the lime juice, chopped coriander, salt and pepper as required, serve and enjoy


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