Spicy Chickpea and Sweet Potato Curry

Name: Spicy Chickpea and Sweet Potato Curry
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 450 g (1 lb) sweet potatoes, peeled and cut into 2cm (½in) slices; 1 small onion, thinly sliced; 2 garlic cloves, crushed; 1 green chilli, seeded and finely chopped; 1 tsp finely chopped fresh root ginger; 1 tsp garam masala; 1 tsp mild chilli powder; 1 tsp ground turmeric; 400 g (14 oz) can chopped tomatoes; 300 ml (½ pint) vegetable stock; 400 g (14 oz) can chickpeas, drained and rinsed; 175 g (6 oz) spinach; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp chopped fresh coriander, to garnish; steamed basmati rice, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Vegetarian dishes form a large part of the southern Indian diet, especially in the city of Madras. This curry is a worthy partner to basmati rice or naan bread, but goes equally well with grilled or roasted spicy-flavoured meats if you aren’t a vegetarian.

Ingredients

2 tbsp vegetable oil
450 g (1 lb) sweet potatoes, peeled and cut i

Europe
Asia
Ireland
India
Main course
Vegan
Gluten-free
Madras

Method

Heat the oil in a large pan and add the sweet potatoes. Cook for 2–3 minutes over a medium heat, turning once, until just beginning to colour (you may have to do this in batches depending on the size of your pan). Remove from the pan with a slotted spoon and place in a bowl. Add the onion to the oil left in the pan and sauté for 2–3 minutes, until softened, then add the garlic, chilli and ginge