Best Sweet Potato Curry With Spinach And Chickpeas Recipes

CHICKPEA, SWEET POTATO AND SPINACH CURRY (VEGAN)

Chickpea, Sweet Potato And Spinach Curry (Vegan) image

Chickpea, sweet potato and spinach curry - this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.

Provided by Domestic Gothess

Time 50m

Number Of Ingredients 18

Ingredients

1 Tbsp olive or coconut oil
1 brown onion (peeled and finely chopped)
4 cloves garlic (peeled and crushed)
2 inch piece fresh ginger (peeled and grated)
2 Tbsp tomato puree
1 Tbsp curry powder
1 1/2 tsp ground cumin
2 tsp coriander
2 tsp garam masala
2 Tbsp dried fenugreek leaves (optional)
100 g (3.5 oz) creamed coconut
400 g (14 oz) tin chopped tomatoes
300 - 600 ml (1 ¼ - 2 ½ cups) water
2 large sweet potatoes (peeled and diced)
2 400 g (14 oz) tins chickpeas (drained)
350 g (12 oz) frozen spinach
a hanful fresh coriander (finely chopped)
salt to taste

Steps:

Heat the oil in a large pan, add the chopped onion and fry over a low heat for about 10 minutes until soft.
Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
Add the fenugreek leaves, creamed coconut, tinned tomatoes and 300ml of the water and bring up to a simmer, stir until the creamed coconut has melted.
Add the sweet potato and simmer for 15 minutes, until almost tender. Add more water as required.
Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
Stir in the chopped coriander and season generously with salt. Serve with rice.

Nutrition Facts : Calories 385 kcal, ServingSize 1 serving

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Steps:

Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

SWEET POTATO AND CHICKPEA CURRY

Sweet Potato and Chickpea Curry image

This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks
3 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, lightly crushed
Salt
2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes
1 3/4 cups coconut milk
1 tablespoon tamarind paste
2 1/4 cups hot chicken or vegetable broth
4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
2 tablespoons chopped cilantro leaves
Cooked white rice for serving (optional)
Steamed broccolini for serving (optional)

Steps:

In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 877 milligrams, Sugar 11 grams, TransFat 0 grams

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