This vibrant curry is packed with flavour and is also super easy to make. Make a big batch, enjoy a portion for dinner and then pop the rest in the freezer to save for a later date!

Dietary Information




Serves: 6

  • 3 medium sweet potatoes
  • 1 tbsp. olive oil
  • 1 small onion
  • 2 cloves of garlic, crushed
  • 1/2 red chilli or 1 tsp. red chilli puree
  • 1 tsp. medium curry powder
  • ½ tsp. ground cumin
  • ½ tsp. turmeric
  • 400g tin chopped tomatoes
  • 400g tin chickpeas in water
  • Vegetable stock cube
  • 3 handfuls of spinach


  • Peel the sweet potatoes and chop into small chunks. Place into a pan with cold water and bring to the boil.
  • Once boiling, turn the potatoes down to a medium heat and cook for 7mins (until soft), drain and set aside.
  • Meanwhile, fry the onion, garlic in a pan until brown.
  • Add the chilli and cook for a further 2mins. Alternatively, if you are using chilli puree, stir in until the garlic and onion are coated.
  • Add the curry powder, cumin and turmeric, mix and cook for a further two minutes.
  • Turn the pan down to a medium heat.
  • Stir in the tin of chopped tomatoes, chickpeas and sweet potato.
  • Swirl the empty tin of from the chopped tomatoes with water, removing the excess from the sides and add the tomato-y water to the pan.
  • Stir the vegetable stock cube into 200ml of boiling water until it has dissolved.
  • Add the vegetable stock to the curry and stir thoroughly.
  • Allow the curry to simmer for 15-20mins on a low heat.
  • 5 mins before serving, mix in the spinach.
  • Serve with rice and enjoy!