This fragrant sweet potato curry recipe is one of my favourite go-to weeknight dinners. It is always a crowd-pleaser and goes down a treat in my house. Packed with flavour and so many different textures it won’t disappoint.
It is a great meal to use up store cupboard essentials such as tinned chickpeas, sweet potatoes and spices. This recipe is student-friendly as you can make it in big batches and you can freeze it too!
Ready in 40 minutes
1 tbsp of ginger grated
3 garlic cloves
1 tbsp of olive oil
1 red chilli
1 tsp of turmeric
1 tsp cumin
1 tsp of dried coriander
1 can of coconut milk
1 can of chickpeas, rinsed
1 large sweet potato cubed
salt and pepper
1 lemon juiced
Fry the onion in oil for 5 minutes.
Add in the spices and stir for a few minutes.
Add the sweet potato and chickpeas, then stir and season.
Pour in the coconut milk and 200ml of water and let simmer for 30 minutes.
Flavour with lemon juice, 100g of spinach and season again to taste.