Chick pea, sweet potato & spinach curry

Chick pea, sweet potato & spinach curry

It's time to show some love by going back on the vegan side for the day. Make your mark with a meat-free meal, for animals and sustainability.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Calories 328 kcal


What you need

  • 1 tbsp oil
  • 1 medium onion, chopped
  • 3 cm ginger, grated
  • 2 cloves garlic, minced
  • 1/2 chilli pepper, chopped
  • 1 medium sweet potato, peeled, chopped
  • 1/2 tsp tsp of hot pepper
  • 1/2 tsp sweet pepper
  • 1/2 turmeric
  • 400 g can chickpeas
  • 150 ml vegetable broth
  • 250 ml coconut milk, canned
  • 100 g spinach, chopped


  • Heat the oil in a frying pan, and add the chopped ginger, garlic and chilli pepper.
  • Fry, often stirring, for about 3 minutes. Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well. 
  • Next, add the chickpeas and the brine, broth and coconut milk. Mix everything and bring it to a boil. 
  • Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft. 
  • Finally, add the spinach, mix and remove the heat, and wait until it is wilted. Serve with rice.


Key Feature
  • Dairy-free
  • Gluten-free
  • Meal prep friendly
  • Vegan
  • Quick and easy

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