Member recipe
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Sweet potato and chickpea curry

By Sarahlovesmark (GoodFood Community)
  • Rating: 5 out of 5.2 ratings
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
Filling and tasty, can be frozen.


  • 1/2 a large sweet onion, chopped.
  • 2 teaspoons vegetable oil.
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 2 large sweet potatoes
  • 1 can of chickpeas, drained
  • 1 can of chopped tomatoes
  • 250g spinach
  • 1/2 cup of water


  • STEP 1
    Peel, chop and steam/boil the sweet potatoes until tender.
  • STEP 2
    While the sweet potatoes are cooking sauté the onions in the vegetable oil. When the onions are soft add the spices and stir.
  • STEP 3
    Add the tomatoes and chick peas and stir in. Add the water and simmer for several minutes.
  • STEP 4
    Roughly chop the spinach and add in a handful at a time. When the spinach has wilted add the sweet potatoes and simmer for 15 minutes. Serve with basmati rice
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    Rating: 5 out of 5.2 ratings
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