I asked you all on Twitter and Instagram if you wanted the full recipe to this delicious vegan curry to which you all said yes so, as promised here’s the recipe!

Based off the recipe from The Vegan 8  this is my interpretation of the original, with a few tweaks here and there to represent what I love in a curry. Anyway, here’s the recipe – I hope you’ll all love it just as much as I do!

Ingredients

1 tbsp olive oil

1/2 tbsp ground cumin

1/2 red onion, finely sliced

2 cloves garlic, finely sliced

1 tsp ground ginger

1/2 tbsp ground turmeric

1 tsp ground coriander

1/2 tsp chilli powder

2 small/medium sweet potatoes, peeled and cut into chunks

1/2 can chickpeas, drained and rinsed

1/2 can plum tomatoes, with juices (NOTE: I always use plum tomatoes instead of chopped as you get the better quality tomato in a can of plum tomatoes)

1/2 can light coconut milk

1/2 pack baby spinach, washed

Salt and black pepper, to taste

Method

In a large saucepan, heat the oil over medium heat.

Add the ground cumin and onion, and cook for 3 to 5 minutes, or until the onion becomes soft.

Add the garlic, ginger, turmeric, coriander, and chilli powder. Stir the mixture for a few minutes until the garlic begins to soften.

Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for approx 20.

When the potatoes become fork-tender, mash one-third of the mixture to thicken the sauce.

Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

Serve with rice or cous-cous (I use Ainsley Harriott’s Cous-Cous).

Female Original

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