Sweet Potato, Chickpea and Spinach Curry

Sweet Potato, Chickpea and Spinach Curry

This easy and healthy Sweet Potato, Chickpea and Spinach Curry is a 30 minute one pot wonder!  This vegan and gluten-free dish uses yellow curry paste and coconut milk as a base to make a seriously delicious and creamy curry. 


  1. Heat oil in a large saucepan on medium-high.  Add onions and cook, stirring, for 2 minutes or until softened.  Add garlic and ginger and cook for another 30 seconds.  
  2. Add sweet potato, capsicum / bell pepper, carrot and chickpeas to the saucepan and cook for 1 minute, stirring constantly.  
  3. Add coconut milk, curry paste, soy sauce and water to the saucepan and stir to combine.  Bring to boil, then reduce heat to a simmer for 20 minutes, or until the sweet potato is cooked fully.

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