Chickpeas & spinach curry with sweet potatoes - Tomasz Czaplicki Private Chef
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Chickpeas & spinach curry with sweet potatoes


Chickpeas & spinach curry with sweet potatoes

This cheerful lunch can be prepared in under 30 minutes. If you are a curry passionate but you look for some lighter or vegan option – this recipe is a must!
I’ve done Chickpeas & spinach curry several times during fitness bootcamps and each time it was a great success.

Preparation & cooking: 30 minutes - if using pre-cooked ingredients

Calories: low, eat your fill

Tools you may need: large pot

Vegan friendly


  • 1 medium onion (chopped)
  • 1 clove of garlic (chopped)
  • 1 medium size sweet potato (cut in small cubes)
  • 400g chickpeas from the tin (drained & rinsed). Ideally – chickpeas cooked from raw
  • 250g baby spinach
  • 1 1/2 tbs of curry powder (I use Madras curry, but you can use your favourite)
  • 400 ml coconut milk
  • 300 ml stock (must be hot and can be from the veg or chicken cubes). Ideally – make your own stock
  • 1 tbs of flour
  • 2-3 tbs of oil (can be olive oil but not virgin)
  • salt & pepper, chopped coriander for garnish


  • 1. Heat the oil in the large pot.
  • 2. Add the onion, garlic, sweet potatoes.
  • 3. Fry for 2-3 minutes.
  • 4. Add curry and flour.
  • 5. Cook for another 2 minutes.
  • 6. Add 100ml of warm stock & stir well.
  • 7. Add another 100 ml of stock & stir well. Leave the remaining stock for later.
  • 8. Add the coconut milk, bring to the boil, and turn the heat to medium.
  • 9. Let it simmer for 5-7 minutes or until sweet potatoes are tender.
  • 10. Add the chickpeas, simmer another 2-3 minutes.
  • 11. Add ┬áspinach, season it with salt and pepper.

Serve with rice or cauliflower rice.

Tip: If the sauce is not thick enough, let it simmer for another 5 minutes.
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