4.8
(8)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Heat coconut oil in a large pan on medium heat. Add finely chopped onion and fry for a few minutes until softened.
Step 2
Add finely chopped garlic and ginger and cook for a further minute.
Step 3
Add all the spices - curry powder, garam masala, cumin, cumin seeds, mustard seeds and turmeric. Fry for 30 seconds until fragrant.
Step 4
Add the chopped tomatoes and let simmer for 5 minutes. Transfer to a pyrex jug and blend with a hand blender until smooth. You can skip this step if you like it chunkier but this will make for a beautifully smooth curry sauce.
Step 5
Transfer back to the pan along with the coconut milk and vegetable stock. Peel and cut sweet potatoes into 1 inch pieces and add to the curry too.
Step 6
Bring to a gentle simmer and leave to cook for 25-30 minutes until sweet potato is soft through. If you need to add a bit more water for the sweet potato you can do so.
Step 7
Add the chickpeas and cook for a couple more minutes and add the washed spinach in the last minute. Stir through until wilted.
Step 8
Serve and top with fresh coriander and extra chilli if desired.
Your folders
veganricha.com
4.9
(32)
30 minutes
Your folders
jamieoliver.com
Your folders
thevegan8.com
5.0
(69)
25 minutes
Your folders
thevegan8.com
Your folders
olivemagazine.com
50 minutes
Your folders
bbc.co.uk
4.5
(35)
1 hours
Your folders
cooking.nytimes.com
5.0
(503)
Your folders
coles.com.au
25 minutes
Your folders
olivemagazine.com
25 minutes
Your folders
delish.com
Your folders
averiecooks.com
4.5
(110)
25 minutes
Your folders
purelykaylie.com
5.0
(1)
20 minutes
Your folders
biancazapatka.com
4.9
(37)
20 minutes
Your folders
occasionallyeggs.com
Your folders
sixhungryfeet.com
5.0
(1)
30 minutes
Your folders
thecuriouschickpea.com
4.7
(6)
28 minutes
Your folders
damntastyvegan.com
5.0
(2)
15 minutes
Your folders
allrecipes.com
4.9
(10)
35 minutes
Your folders
allrecipes.com
4.8
(33)
20 minutes