Easy Vegan Sweet Potato Chickpea & Spinach Curry
The easiest vegan sweet potato chickpea and spinach curry.
- Red Onion
- Pataks Rogan Josh Curry Paste (if you use another paste ensure its vegan)
- Tinned Tomatoes
- Tinned Chick Peas
- Sweet Potatoes
- Red Pepper
First heat the oven to around 200
Peal then chop the sweet potato into small cubes
Put them in a baking tray and cover with some of the curry paste, a little oil and some paprika although this is not necessary, get your hands in there and mix it all together.
Place in the oven and set a rough time for 35 mins, removing to shake around the tray a couple of times.
Meanwhile chop the onion and begin to fry in some oil in a large wok or saucepan, add some curry paste, maybe a little water too if the onions start sticking to the bottom.
When the onions are soft after about 5-10 mins add the tinned tomatoes followed by the chickpeas, its a good idea to rinse the chickpeas using a sieve.
Chop the red peppers and add them too
Start the rice cooking
Once the sweet potatoes are soft, take them out the oven and put them into the curry. Keep stirring every now and then to ensure nothing is sticking to the bottom, after a while some potatoes and chickpeas will begin to mash up creating a thick creamy texture to the curry, this is what we want.
Wash and add the spinach to the curry
That’s it, the vegan curry you’ve been searching for, add poppadoms and mango chutney for ultimate greedy satisfaction.
Let me know what you think