About this recipe:In an attempt to eat more sweet potato than normal potatoes (because I hear they are better for you), I made this delicious spicy vegan curry. Of course you can use normal potatoes if you prefer!
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Method Prep:30min › Ready in:30min
Place sweet potatoes into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat oil in a large pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes. Season with cumin, curry powder, garam masala, turmeric, ginger and salt; cook for 2 minutes. Add the tomatoes, chickpeas, spinach and cooked sweet potatoes. Pour in the coconut milk and simmer for 5 to 10 minutes before serving.