- The Flaky Vegan
Sweet potato, spinach and chickpea curry...the vegan pub go to, made better!
Updated: Feb 7, 2020

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
Ingredients
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
Method
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

Debbie