Health and Wellbeing

Spinach, chickpea and sweet potato curry

Just when we thought the sun was settling into regular blue skies, the rain clouds have decided to make an unwelcome come-back. So we’ve decided to share our very own, high calorie, curry recipe to warm you up until Spring decides to properly arrive!


  • 1 medium onion, finely chopped (80g)
  • 1 tbsp olive oil (15ml)
  • 2 tbsp curry paste (korma or rogan josh work well) (30g)
  • 2cm piece of ginger, grated (optional)
  • 2 sweet potatoes, peeled and grated (350g)
  • 400g tin of chick peas, drained
  • 400g tin of chopped tomatoes
  • 1x400g tin of coconut milk
  • 200g fresh/ frozen spinach
  • Fresh coriander to garnish


  1. Heat the olive oil and curry paste in a large pan, then fry the onion until soft.
  2. Add the ginger, sweet potatoes and chick peas, and cook for 5 minutes.
  3. Add the tomatoes and approximately 1/2 can of water and bring to the boil. Reduce the heat and cook with the lid on approximately 20 minutes.
  4. Remove the lid, and continue to simmer for another 20-30 minutes, stirring occasionally, until the sauce has thickened.
  5. Add the coconut milk and stir well, cook for another 10 minutes, then add the spinach. If using fresh spinach, cook until it has wilted (approximately 5 minutes). If using frozen spinach, simmer until this has completely defrosted and mix through.
  6. Serve with rice and garnish with freshly chopped coriander.

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