Vegan sweet potato and chickpea coconut curry with rice
Soft sweet potato and chickpeas in a mellow coconut sauce, served with fluffy rice and a sprinkle of toasted seeds.
- Time40 min
- LevelEasy
- Costabout £1.30 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic, ginger and curry powder and stir for 1 minute.
6 min - 2
Add the sweet potato, coconut milk, tomatoes and 150 ml water. Bring to the boil, then simmer for 15 minutes.
15 min - 3
Meanwhile, rinse the rice and cook it in boiling water for 10 minutes. Drain.
10 min - 4
Stir the chickpeas into the curry and simmer for 8 minutes more, until the sweet potato is soft and the sauce is thick.
8 min - 5
Fold in the spinach until it wilts. Toast the seeds in a dry pan for 2 minutes.
- 6
Serve the curry over the rice, topped with the seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.