I’m always adding more meat-free meals to our menu.We try to have one or two meat-free meals a week, and it’s always a challenge coming up with something Chris will enjoy. He’s really fussy when it comes to veggie food. This veggie curry is a winner! - vibrant, comforting, creamy and it’s also about 2-3 portions of your 5-a-day! I only realized when I was writing this, that this curry is accidentally vegan too.
Soften the onion in a pan with a little oil. Then add the spices - garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper and cook for a further minute.Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. Simmer for 20-30 minutes (until the sweet potato is tender).Stir in the spinach and serve.
Watch how to make it
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