A super simple, easy, 20 min curry recipe that is kid-friendly, sugar free, vegan, gluten free and delicious. Made from cheap store-cupboard and freezer ingredients.
- 1 tbsp coconut or olive oil
- 1 onion, finely sliced
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1 tsp ground turmeric
- 2 tbsp garam masala
- salt & pepper, to taste
- 2 sweet potatoes, diced
- 8 serves (or 2 large handfuls) frozen chopped spinach
- 2 tins (400g/14 oz) cooked chickpeas, drained
- 1 tin (400g/14oz) chopped tomatoes or plum tomatoes
- 1 tin (400ml/14 fl oz) coconut milk
- roughly chopped fresh coriander (cilantro), to serve (optional)
- toasted flaked almonds, to serve (optional)
- cooked quinoa (or naan bread, cauli-rice, or brown rice), to serve
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Heat the oil in a large frying pan over medium heat. Fry the onion for 3-4 mins, until soft and translucent. Add the garlic, spices and sweet potatoes and fry for another 2 mins, then add all of the other ingredients and bring to the boil. Simmer gently for about 15-20 mins, until sauce is thickened slightly and sweet potatoes are soft and cooked. Check and stir regularly to make sure the sauce isn't sticking. If it does start to stick or look too thick, add a little water and keep checking.
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Serve with fresh coriander, flaked almonds and your choice of cooked grain, bread or vegetables.