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Easy Veggie Curry

Lowri
A quick and easy one-pot curry that is quick, healthy, warming and delicious!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large frying pan
  • Spatula or wooden spoon
  • Potato peeler

Ingredients
  

  • 1 large sweet potato ~250g, peeled and cubed
  • 240 g chickpeas 1 tin, drained
  • 60 g spinach ~two small handfuls
  • 1 large onion diced
  • 4 cloves garlic finely diced
  • thumbsize piece of ginger finely diced
  • 2 chillies optional
  • 2 tbsp curry powder hot or mild
  • 1 tbsp cornflour
  • 400 ml light coconut milk
  • 200 ml water
  • 1 tsp honey or agave nectar
  • 1 tbsp cooking oil rapeseed
  • salt + pepper to taste

Instructions
 

  • Place the saucepan over a medium-high heat and add the oil. Once hot, add the onion and fry for 6-8 minutes until translucent and starting to caramelise at the edges.
  • Add the garlic, ginger, chillies, curry powder and cubed sweet potato. Stir-fry for 2-3 minutes, stirring to toast the spices but so not to burn the garlic.
  • Next add the light coconut milk, 200ml of water and honey. Mix the cornflour in a mug with a splash of water, then add that to the pot also. Leave to simmer for 8 minutes then check if the sweet potato is cooked.
  • When the sweet potato is almost done (pierce with a fork to check; see notes), add the drained can of chickpeas. Stir to heat through for a minute before adding the spinach. Again, stir for a minute to wilt. Once wilted, remove the pan from the heat, check for seasoning and add chopped coriander.
  • Split the curry between 4 bowls, serving with basmati rice (see post for more tips). Enjoy!

Notes

  • Ensure you cut the cubes of sweet potato the same size to prevent uneven cooking. Sweet potato is cooked when it's soft to pierce with the fork. Be careful not to overcook it and turn it to mush. 
  • If you don't have fresh chillies then dried work just as well to add that kick; simply sub a fresh chilli for ~1tsp dried flakes.
  • Frozen spinach works equally well in this curry. If using, try to defrost and drain first or add straight from frozen a couple of minutes before the sweet potato is cooked.
  • While this recipe is currently vegetarian it can easily be made vegan by substituting the honey for an equal measure of agave nectar. 
Keyword Curry, One-pot dinner, Vegetarian