A rich vegetarian curry, using our Goan Spice Pot and coconut milk. This will be medium heat, but add less of the pot if you would prefer it milder (see below). This is one of our most reviewed recipes! We get consistently good feedback on this one, so give it a try!
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed or chopped
1 tablespoon grated, fresh ginger
5 teaspoons of the Goan Spice Pot (or use alternative Spice Pots Blend)
1 tomato, chopped
600g sweet potatoes,peeled and cut into 3cm chunks
1 400g tin chickpeas, drained and rinsed
1 400mil tin coconut milk
A handful of greens - spinach or green beans or whatever you have
Cook the sweet potatoes, in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes.
Whilst the sweet potato is cooking, heat the oil over a medium heat, add the onions, ginger and garlic and cook slowly for a few minutes, until soft and the onions translucent. (Top tip, use frozen onions, ginger and garlic if you are short on time).
Add a splash of water to the pan, then 5 teaspoons of the Goan Spice Pot. Cook gently for about a minute then add the tomato.
If all looking too dry, add another splash or 2 of water. Cook gently until the tomato has softened.
Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer.
Add your greens and cook for 3 or 4 minutes. Then finally add the cooked sweet potatoes and stir to combine.
Add salt as required and garnish with fresh coriander.
Simple and delicious.
Or try some of our other vegan and vegetarian curry recipes: