Sweet Potato, Chickpea and Spinach Curry

This was next meat free meal and it was absolutely delicious. The weather is so cold at the moment so it was so nice to have a comforting bowl of this to warm and fill myself up. The flavours are so comforting and the sweet potato adds a sweet note to the dish. The chickpeas add texture that’s why I added them at last minute so everything didn’t go mushy. I don’t think I could not have garam masala in my cupboard now.


  • 1 large sweet potato, peeled and cut into chunks
  • 1 tsp cumin seeds
  • 2 banana shallots, peeled and finely chopped
  • 2 large garlic cloves, peeled and finely grated
  • 2 inch piece of ginger, finely grated 
  • 1 ½ tbsp curry powder
  • 1 tbsp cumin powder
  • 1 tbsp garam masala, split in half
  • ½ tbsp turmeric powder
  • 1 tsp chilli powder
  • 1 tin of chopped tomatoes
  • 2 tbsp coconut powder
  • Good pinch of salt
  • Pinch fresh black pepper
  • Pinch of sugar
  • 1 tsp soy sauce
  • Tin of chickpeas, drained
  • 260g bag of washed spinach
  • 1 tbsp butter and 1 tbsp oil for frying


  1. In a large saucepan with a lid, heat the oil and butter until hot. Add the cumin seeds and fry for about a minute or until you hear them start to pop. Add the shallots and cook for 5 minutes until they have softened and are just starting to colour. Add the ginger and garlic and cook for another minute.
  2. Next add in the curry, cumin, turmeric and chili powder. Add half of the garam masala and cook for about 30 seconds.
  3. Add the sweet potato and give it a good stir so the chunks are coated. Tip in the tinned tomatoes along with a tin of water. Bring to the boil then reduce to a simmer, add in the coconut powder, salt, pepper, sugar and soy sauce. Pop on the lid and simmer for 20 minutes.
  4. Add the chickpeas and spinach replace the lid and simmer for another 5 minutes so the spinach wilts. Give it a stir, taste to see if seasoning needs adjusting. Serve and enjoy 😊

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