Recipes

One Pot Sweet Potato Curry

This sweet potato, spinach and chickpea curry is a simple dish that relies on spices, tomatoes and lemon for flavour rather than salt or heavy ingredients. The sweet potatoes break down slightly as they cook, giving the sauce a naturally creamy texture without needing coconut milk or cream. Chickpeas and spinach add additional fibre to support optimal gut health and healthy cholesterol levels. It’s an easy one-pot option for cold days and works well for batch cooking – serve alone or stretch out to serve more meals by adding rice or quinoa.

Method

1. Warm the oil in a large pan over medium heat. Add onion and cook for 5–7 minutes, until softened.
2. Stir in garlic, ginger, garam masala, turmeric and cumin. Cook 1 minute until fragrant.
3. Add the sweet potato and chickpeas, stir to coat in the spices.
4. Pour in the chopped tomatoes and vegetable stock. Bring to a simmer, cover and cook for 20 minutes, until the sweet potato is tender.
5. Stir in the spinach and let it wilt into the curry (2–3 minutes).
6. Squeeze in the lemon juice and spoon into bowls. Top with a sprinkle of fresh coriander and enjoy!