Sweet Potato, Chickpea & Spinach Curry with Lime & Coriander

Comfort supper... This is my favourite home-made curry because it's very nutrient dense, bursting with flavour and easy to make. The chicken is optional, you can leave it out and replace the natural yoghurt with a coconut one for a vegetarian version, and it's gluten-free too. I like it with basmati rice (brown is the best choice), for an extra boost of B vitamins and fibre.

Serves: 2 / Cooking time: 45 minutes


2 large free-range chicken breasts, chopped - Optional

500g sweet potatoes

1 tsp coconut oil

1 white onion, sliced

1-2 red chillies, finely chopped

2 cloves garlic, finely chopped

2cm fresh ginger, finely chopped

1 tsp each of ground cardamom, cumin & turmeric

4 curry leaves

1 tsp black mustard seeds

175ml vegetable stock made with 1 tsp Bouillon powder

400ml coconut milk

400g chickpeas (tin drained)

150g fresh spinach leaves (3 large handfuls)

Zest 2 limes

Juice 1 lime

Topping when served - chopped fresh coriander and natural yoghurt


  • Pre-heat the oven to 175°C

  • Peel and chop the sweet potato into 2cm cubes. Coat in ½ tsp coconut oil and bake in the oven for 20 minutes or until soft.

  • Melt the other ½ tsp of coconut oil in a pan and sauté the onions for 4-5 minutes until soft and slightly golden. Add the fresh ginger and garlic and cook for a further 2-3 minutes.

  • Then add the chilli, mustard seeds and other spices and continue to sauté on a gentle heat for a further 2-3 minutes.

  • Add the chopped chicken breast and sauté gently until it starts to colour, then add the stock and coconut milk to the pan and simmer for 15 minutes.

  • Add the chickpeas, sweet potato and the lime zest and simmer for another 15 minutes until the chicken is cooked through and the sauce begins to thicken.

  • Then add the spinach and place the lid back on and simmer until the spinach wilts. Once heated through, add the lime juice and serve with chopped coriander sprinkled on top and brown basmati rice.

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