Sweet potato, chickpea and spinach curry (gluten free & vegan)
Creating meals and recipes that everyone can eat is very important to me and if you are having friends or family round for dinner, you want to cook something that everyone can enjoy together! This sweet potato, chickpea and spinach curry is exactly that! It’s gluten and dairy free as well as being suitable for vegans, egg free and soya free! A perfect and filling dish which tastes amazing and is very cheap to make! If you do make this curry, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Can this be stored in the fridge and reheated?
Yes. This is a great dish to store in the fridge in an airtight container for up to 4 days and reheat prior to eating.
Can this be stored in the freezer and defrosted?
Yes. This can be stored in the freezer in an airtight container for up to 1 month. Fully defrost and reheat before eating.
Which gluten free naan bread do you use?
You can find my gluten free naan bread recipe over on my website. If I’m not making my own naan, I like to use the Sainsbury’s Gluten Free Naan.
Sweet potato, chickpea and spinach curry
Ingredients
- 500 g sweet potato (peeled and cut into chunks)
- 1 tablespoon olive oil
- 1 red onion (diced)
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 tablespoon tomato puree
- 1 tin chopped tomatoes
- 1 tin chickpeas
- 1 veggie stock cube (mixed with 1/2 a pint of boiling water)
- Salt and black pepper
- Handful of spinach
- Juice of half a lime
- Serve with: Rice, coriander and lime wedges
Instructions
- Add your peeled sweet potato chunks to a saucepan of water and bring to the boil. Boil for around 10 minutes until starting to soften, drain and set aside.
- To a large frying on a medium to high heat add olive oil followed by your onion, garlic and ginger. Fry for 5 minutes until starting to soften.
- Add all of your spices (curry powder, paprika, cinnamon and turmeric) along with your tomato puree, and mix so that the onion mixture is fully coated in all of the spices.
- Add your chopped tomatoes and chickpeas and mix to combine. Add your veggie stock (starting with about half the stock and add more as and when you need it), salt and black pepper. Simmer for around 10 minutes.
- Add your sweet potato, mix well and leave to simmer for another 15 minutes – or until the curry is nice and thick and the sweet potato is fully cooked. Add your spinach and stir until wilted.
- Remove from the heat and add the lime juice. Serve with rice, coriander lime wedges and naan.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Mmmmmm.
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[…] Head to Alice’s blog for her gluten free and vegan sweet potato curry recipe! […]
I left out the onion, it burns me inside
I used 70% oSweet potato & roasted it to keep it firmer
I doubled the chickpeas.
It was AMAZZZZZING. Even without my 2 changes this receipe is sooooo good