Sweet Potato, Chickpea and Spinach Curry

Updated at: Thu, 17 Aug 2023 00:22:26 GMT

Step 1

First peel your sweet and regular potatoes and chop to roughly cm cubes. Chuck in a tray with a splash of vegetable oil and salt and pepper to taste. Put in the oven at gas mark 7 and set a 20 minute timer.

Step 2

Then slice your onion and garlic and add to a warm pan, cook until softened. Add your curry powder with a small splash of oil and heat until fragrant and the curry powder covers the onions. Add the chopped tomatoes and stir together on a low heat.

Step 3

When your tomatoes and curried onion mix have combined and begun to bubble, add your vegetable stock and mix well. Roughly chop your spinach and add to the pan, cover and let wilt for a few minutes.

Step 4

Set the covered pan on a low heat and check your potatoes which should be soft enough to pierce with a fork and beginning to crisp at the edges. Shake or move the potatoes to get an even bake and place back in the oven until the timer is finished, checking your pan occasionally to ensure your curry is not burning.

Step 5

Once your potatoes are cooked, carefully add them to your curry and stir together. Serve alone or with rice or naan bread.

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