This is the perfect warming meal for a cold winter’s evening – it has a great blend of textures, combined with the heat of chilli and creaminess of the coconut milk – proof if needed that vegan curries can often be the best!
2 tbs vegetable oil
Largish (i.e. Thumb-sized) piece of fresh root ginger, peeled and grated
1 large onion, sliced
1 large red chilli, finely chopped
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp medium curry powder
1.5kg sweet potatoes, peeled and cut into 2cm dice
1 x 400g tin of chickpeas, rinsed
200g fresh spinach leaves, rinsed with the tough stalks removed
500ml good quality vegetable stock from bouillon
1 x 400ml can of coconut milk
Salt and pepper to season
1. In a large saucepan (I used a wok), heat up the vegetable oil and gently cook the onion for 5 minutes before adding the chilli, ginger, spices and a pinch of salt. Cook gently to combine, for 5 minutes.
2. Add the sweet potato cubes and stir well before adding the stock and coconut milk. Bring to the boil then simmer for 20 minutes.
3. Add the chickpeas and cook for a further 15 minutes until the sweet potato is soft.
4. Stir in the spinach, season, and simmer for 2 minutes.
5. Serve immediately with rice (I made some pilau which worked really well with it)