Chickpea, Sweet Potato & Spinach Curry
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Servings Prep Time
6people 10minutes
Cook Time
3hours
Servings Prep Time
6people 10minutes
Cook Time
3hours
Ingredients
Instructions
  1. Heat 2 Tbsp oil in a large pan and cook the onions with the curry paste for a few minutes until the onions start to brown. Add the chilli, sweet potato and drained chickpeas and cook for another 2-3 minutes.
  2. Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
  3. Empty the contents into a slow cooker and cook on high for ~3 hours.
  4. 20 minutes before the end, slowly stir in the coconut milk. Add the spinach one large handful at a timeā€”it may seem like way too much spinach but it wilts down A LOT. With a handful on top, gently push it down into the curry until it’s covered and there’s room for more. Repeat until all 400g of spinach has been added. It only needs to be left for a few minutes before it’s ready to serve.
  5. Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.