Sweet Potato, Chickpea & Spinach Curry

This curry is  must for anyone.. even those who may not seem too keen for vegan food! It takes roughly an hour and serves at 6.. Although its so tasty people will be having double!

The hardest thing about this recipe is all the chopping!


  • Dash of olive oil
  • 2 red onions
  • 3 tablespoons of rogan josh paste
  • 1 fresh red chilli
  • 2cm piece of ginger
  • 1 teaspoon of lime juice
  • 1 tablespoon of coriander
  • 3 sweet potatoes
  • 1x400g tin chickpeas, washed
  • 5 ripe and roasted cherry tomatoes
  • 1x400g tin chopped tomatoes
  • 1x400g light coconut milk
  • 450g washed spinach
  • 1 cauliflower



  1. Heat 2 tablespoons of olive oil in a large saucepan on a medium high heat
  2. Peel and slice the onion and add to the pan with the rogan josh paste, mix well and cook for 10 minutes
  3. Finely chop the chilli and coriander along with the finely grated ginger
  4.  Chop the sweet potato into medium sized chunks
  5. Break off the cauliflower into medium florets
  6. Add the chilli, ginger, coriander, sweet potato and cauliflower to the pan
  7. Drain and add the chickpeas and cook for 5 minutes
  8. Blend up the roasted tomatoes and add to the pan along with the tin of chopped tomatoes
  9. Add 150ml water to the pan and bring to the boil
  10. Reduce the heat to a simmer, cover slightly and cook for 10-15 minutes
  11. Remove the lid, and cook for a further 10-20 minutes, stir occasionally to make sure nothing is sticking to the bottom of the pan
  12. stir in the coconut milk and cook for an extra couple minutes
  13. Add the spinach and flash cook
  14. Serve with brown rice!

-Deborah & Charlotte DOAF x

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