Chickpea, Spinach and Sweet Potato Curry

Delicious, nutritious, simple, economical – it always satisfies. Comfort food of the highest order with no fuss. Good made the previous day so flavours can develop. It keeps for a few days. Recipe with a fan club.


  1. Peel all the potatoes. Cut them into bite-size chunks. Finely chop the onions. Crush the garlic. Drain the chickpeas. Measure the stock or water.


  1. Heat the oil in a large heavy based saucepan. Add the onions, garlic and pinch of salt. Cook for 2-3 minutes or until transparent and without colour.
  2. Add the curry paste, stirring as you go. Cook on very low heat for 2 minutes. Add the potatoes and chickpeas. Stir until coated. Cook for 1 minutes.
  3. Add the water or stock, lemon juice, coconut cream, mango chutney, tomato puree, two-thirds of the coriander, tomatoes and almonds if using (they thicken and sweeten the mix). Increase the heat till the mix boils. Stir occasionally. Reduce the heat as soon as the boil sets in.
  4. Reduce heat under the pan. Cover it. Simmer very gently on low heat for 45 minutes at least. Taste the sauce and adjust adding salt and pepper if you need to, more lemon it if needs a lift, chutney for sweetness. Stir in the spinach and cook for 2-3 minutes until it wilts and cooks.


  1. Serve on a bowl of cooked basmati rice. Or pour the curry around a rice tower in a large bowl on or an warm plate. Enjoy with naan bread, poppadoms, chutney and a Cucumber Raita.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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