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Member recipe

Sweet potato and chickpea curry

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Cooking time

Prep: 15 minutes Cook: 20 minutes


Serves 6

Filling and tasty, can be frozen.

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  • 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


  1. Peel, chop and steam/boil the sweet potatoes until tender.

  2. While the sweet potatoes are cooking sauté the onions in the vegetable oil. When the onions are soft add the spices and stir.

  3. Add the tomatoes and chick peas and stir in. Add the water and simmer for several minutes.

  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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