Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry

26th January 2019

The tastiest vegan curry I’ve stumbled upon so far...it’s sooo damn yummy you’ll be licking every last morsel off your plate!

I managed to get three servings at £1.37 each with 80g of white basmati rice.


  •  I tbsp coconut oil (10p)
  • I tbsp cumin seeds (10p)
  • 1 medium onion (5p)
  • 3 large garlic cloves (10p)
  •  4 tsp fresh grated garlic (20p)
  • 1 tsp turmeric (4p)
  • 1 tsp ground coriander (4p)
  • 1/2 tsp chilli flakes (2p)
  • 350g dices sweet potato (30p)
  • 480g tinned Chickpeas (66p)
  • 1 tin of chopped tomatoes (33p)
  • 250ml coconut cream (£1.20)
  • 120g spinach (homegrown)


  1. Rinse and soak the chickpeas for 12 hours. Rinse again before using.
  2. Heat the oil in a large pan over a medium/high heat. Added the cumin seeds (they should sizzle away if the oil is hot enough). Toast for a minute or so until fragrant – be carful not to burn them. Stir in the onion with a pinch of salt for around 5 minutes until they soften a little.
  3. Add the garlic, ginger, turmeric, coriander, and chilli flakes. Stir and sauté for a few minutes until the garlic softens.
  4. Add the sweet potato, chickpeas, tomatoes with their juices and a little water, and the coconut cream. Stir and cover for 20-30 minutes until the potatoes becomes tender.
  5. Stir in the spinach and coo until wilted. Season with salt and black pepper.
  6. Serve with brown or white basmati rice, a handful of fresh coriander and a wedge of lime to garnish.

Rough macros (with 80g of white basmati rice);

  • Carbs – 120g
  • Proteins – 26.5g
  • Fats – 21g
  • Fibre – 13g