We love vegan curry recipes. For this post, due to our curry addiction, we chose this combination. Sweet Potato, Chickpea and Spinach Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. It was really delicious and I am pretty sure you'll make it often. The best thing about it is that the sauce is ready made and you will need half the time to prepare.
Prep time 10min
Cooking time 20min
Recipe for 3 to 4 persons:
- 4 Tablespoons coconut oil
- 1 teaspoon Cumin seeds
- 1 Large onion diced small
- 1 garlic clove diced small
- 2.5 Cups of diced sweet potatoes
- 1.5 Cups of cooked n strained chickpeas
- 1/2 cup of finely coriander
- 200g frozen whole leaf spinach or 2 cups fresh spinach chopped wide.
- 1 jar Original Curry sauce.
- Salt to taste (note that the jar already contains salt)
To decorate:
- Chopped cilantro
- Coconut shreds
- Lime wedges
Served with your choice of steamed basmati rice or quinoa.
- In a deep pan, heat the coconut oil a bit and fry the cumin seeds until golden, be careful not to burn them!
- Add the onions, garlic and cilantro and fry until onions are translucent.
- Add the diced sweet potatoes and keep mixing for few minutes until the potatoes get a bit of a gold color. Add the chickpeas and the Whisktaker sauce and simmer for 10 minutes or until sweet potatoes are soft.
- Raise the temperature and Add the spinach and let it boil for 5 minutes. Add salt to tase.
- Serve on a bed of steamed rice or quinoa or enjoy it with a slice of bread.
- Decorate with lime or lemon wedges and a sprinkle of coconut flakes and cilantro.
Enjoy!
Don't forget to share your photos with us on instagram or facebook and tag us: @whisktaker_shop