This is one of my absolute favourite go-to recipes, no matter what time of year or what mood you’re in. It’s so full of flavour but also healthy and comforting all rolled in to one giant pot.
Here’s what you’ll need to serve 4:
3-4 sweet potatoes, peeled and diced
1 x can of chickpeas
1 x can of chopped tomatoes (or a punnet of fresh cherry tomatoes if you prefer)
2 tbsp curry paste, as mild or strong as you like
1 x bag of spinach
1/2 tsp chilli flakes
1 tbsp fresh coriander, chopped
- Cook the sweet potatoes for approximately 8-10 minutes in a pan of boiling water until tender.
- In the meantime, add the tomatoes, chickpeas, curry paste and chilli flakes and simmer gently. Drain the sweet potatoes and add to the tomato mixture and mix well.
- Finally, add the spinach and coriander, stirring through until just wilted and serve
I’ll be completely honest – lazy as I am we have this just as it is, almost more like a kind of stew. You could of course serve it with rice or flatbreads and it would be just as delicious. It’s comfortably filling enough to make 4 portions and so we tend to have half of it for dinner and then either take for lunch or have over the next couple of nights. Tasty!
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Looks tasty! Chickpeas are fab aren’t they, we often use them to bulk out a meal as they take on flavour so well. If we can be bothered we sometimes roast cubes of butternut squash and add that to a veggie curry towards the end too. Hats off to you for not necessarily serving it with carbs: I’m a carb demon so would really struggle with that! x