Indian
Vegetable Curry
A fragrant and creamy Indian-spiced curry loaded with seasonal vegetables and served with fluffy basmati rice.
15 min prep
25 min cook
4 servings
340 kcal/serving
Mediumvegetariangluten-free
Adjust Servings
Ingredients (9 items)
Estimated total: £10.49
Method
- 1
Peel and dice sweet potatoes into 2cm cubes.
- 2
Dice the onion and mince garlic.
- 3
Heat oil in a large pot and cook onion for 4 minutes until translucent.
- 4
Add garlic and curry powder, cook for 1 minute until fragrant.
- 5
Add sweet potato and stir to coat in spices.
- 6
Pour in coconut milk and drained chickpeas, bring to a simmer.
- 7
Cook for 20 minutes until sweet potato is tender.
- 8
Stir in spinach and cook until wilted, about 2 minutes.
- 9
Serve over basmati rice with a squeeze of lime.
Chef's Tips
- Add a teaspoon of garam masala at the end for extra warmth.
- Top with fresh coriander and a dollop of yoghurt.
