Spicy vegan sweet potato curry

Spicy vegan sweet potato curry


3 people made this

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!

mumofsix Yorkshire, England, UK

Serves: 6 

  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 4 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon of turmeric
  • 1 piece fresh ginger, peeled and minced
  • 1 teaspoon salt or to taste
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin chickpeas, rinsed and drained
  • 40g fresh spinach leaves
  • 1 (400g) tin coconut milk

Prep:30min  ›  Ready in:30min 

  1. 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.
  2. 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.

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