Spicy vegan sweet potato curry

    30 min

    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!


    Yorkshire, England, UK
    23 people made this

    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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