A vegetarian take combining the millennial vegan trend with traditional Indian spices making a hearty filling meal. Sweet Potato is a great source of fibre, vitamins and minerals. It also adds a natural sweetness to an otherwise spicy curry. When paired with spinach and chickpeas, it is so rich in spices and flavour. This recipe is a great variation on a traditional chickpeas curry and my go to when I want simple non-Indian food.
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Total cook time: 1 hour
- 120 gms soaked and boiled chickpeas (soak chickpeas for 6-7 hours before boiling)
- 1 cup spinach (chopped)
- 1 medium sweet potato (cubed)
- 100 ml full-fat coconut milk (If you use ‘light’ canned coconut milk, you will need to use more in quantity.)
- 1 medium onion (sliced long)
- 1 inch cinnamon stick
- 3-4 whole red chillies
- 4-5 cardamom pods
- 4-5 cloves
- 3 cloves garlic (roughly chopped)
- 1 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- ½ tsp ground cinnamon
- 1 tsp garam masala (if whole spices (cardamom, cloves, dried red chillies and cinnamon stick) are not available, add 2 tsp more of garam masala)
- Salt to taste
- 3-4 tbsp of water or as required
- Pressure cook the soaked chickpeas with salt and bayleaf for 6-7 whistles.
- In a pan, heat the oil/ghee.
- Once hot, add the whole spices including cloves, cardamom, bayleaf, dried red chillies, cinnamon stick and garlic (or 2 tsp garam masala powder if whole spices are not available).
- Sauté on medium heat until aromatic and the garlic starts to brown. Add the onion and cook until the onion is golden brown.
- If using whole spices (cardamom, cloves, bay leaf, dried red chillies and cinnamon stick), remove them at this stage so that they do not come in your mouth (I forgot to remove the bay leaf but I did later!).
- Add the powdered spices including salt, turmeric powder, chilli powder, garam masala and ground cinnamon and cook on medium heat.
- Add 1-2 tbsp of water from the pressure cooked boiled chickpeas to allow the spices to cook.
- Add the cubed sweet potato and cover it with a lid for 5-6 minutes to allow the sweet potato to soften on medium heat.
- Once the sweet potato softens slightly, add the spinach and allow to cook for a further 2 minutes. Cook until the spinach wilts.
- Add the boiled chickpeas along with some of the water from the pressure cooked to allow the chickpeas, spinach and sweet potatoes to absorb the spices.
- Cover with a lid and cook for another 5-6 minutes on medium heat.
- Add the coconut milk and stir for another 2-3 minutes until the curry thickens.
- Adjust water and coconut milk as per required consistency.
- Enjoy hot and serve with rice or roti.
Hope you enjoy this!