Introduction

Jamie Oliver’s Spinach, Sweet Potato, and Chickpea Curry is a vibrant, nutritious dish perfect for any time of year. This hearty and flavorful curry combines the creaminess of sweet potatoes, the satisfying texture of chickpeas, and the vibrant green of spinach. It is an excellent option for a wholesome weeknight dinner or a cozy gathering with friends and family. Packed with plant-based goodness, this dish is not only delicious but also easy to prepare, making it a go-to recipe for those looking to incorporate more vegetables into their meals.

Detailed Ingredients with measures

Sweet potatoes – 500g, peeled and diced
Chickpeas – 1 can (400g), drained and rinsed
Spinach – 200g, fresh
Onion – 1, diced
Garlic – 3 cloves, minced
Ginger – 1-inch piece, grated
Curry powder – 2 tablespoons
Coconut milk – 400ml
Vegetable stock – 500ml
Olive oil – 2 tablespoons
Lemon juice – to taste
Salt – to taste
Pepper – to taste

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4

This delightful dish represents a fantastic fusion of flavors and textures, perfect for satisfying any palate while also being healthy and fulfilling. Jamie Oliver’s recipe encourages a joyful cooking experience, highlighting the importance of fresh ingredients and simple preparation methods. Enjoy this curry with rice or naan for a complete meal that everyone will love.

Detailed Directions and Instructions

Step 1: Prepare the Vegetables

Peel and dice the sweet potatoes into small chunks. Rinse and drain the chickpeas. Wash the spinach and set it aside for later use.

Step 2: Cook the Sweet Potatoes

In a large pot, heat some olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally until they begin to soften.

Step 3: Add Aromatics

Chop the onion and garlic, then add them to the pot. Sauté for an additional 5 minutes until the onions are translucent.

Step 4: Add Spices

Stir in curry powder and ground cumin. Cook for a few minutes more to allow the spices to release their aromas.

Step 5: Incorporate Tomatoes and Chickpeas

Add the canned tomatoes (with their juices) and the drained chickpeas to the pot. Stir well to combine all the ingredients.

Step 6: Simmer

Pour in enough water to cover the mixture. Bring it to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are tender.

Step 7: Add Spinach

Add the fresh spinach to the pot and stir until wilted. Cook for a further 2-3 minutes.

Step 8: Adjust Seasoning

Taste the curry and add salt and pepper as needed. Adjust any other spices to suit your personal preference.

Notes

Serving Suggestions

Serve the curry hot, ideally with rice or naan bread for a complete meal.

Storage Tips

Leftover curry can be stored in an airtight container in the fridge for up to 3 days, or it can be frozen for longer storage.

Customization Options

Feel free to add other vegetables such as bell peppers or carrots for additional flavor and nutrition. You can also adjust the level of spice by adding fresh chilies or using a spicier curry powder.

Vegan Option

This recipe is naturally vegan-friendly; make sure to check that all ingredients are plant-based if adhering to a vegan diet.

Cook techniques

Chopping vegetables

To prepare the vegetables, use a sharp knife to chop sweet potatoes, onions, and garlic into uniform pieces to ensure even cooking.

Sautéing

Begin by heating oil in a pan over medium heat. Add chopped onions and garlic, stirring frequently until they become soft and fragrant.

Cooking in layers

Add ingredients in stages. Start with denser vegetables like sweet potatoes, allowing them to cook longer, then add more delicate vegetables such as spinach towards the end.

Simmering

Once you have added liquids such as canned tomatoes and coconut milk, bring the mixture to a gentle simmer. This helps develop the flavors over time.

Adjusting seasoning

After the curry has simmered, taste and adjust the seasoning by adding salt, pepper, or spices as needed for a balanced flavor.

Serving suggestions

Serve the curry hot, garnished with fresh herbs or alongside rice or flatbreads for a complete meal.

FAQ

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used. Just make sure to adjust the cooking time as needed.

How spicy is this curry?

The curry’s spice level can be adjusted by altering the amount of chili or spices used according to personal preference.

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

What can I substitute for chickpeas?

You can substitute chickpeas with other legumes such as lentils or kidney beans, depending on your preference.

How do I store leftovers?

Leftover curry can be stored in an airtight container in the fridge for up to three days, or frozen for longer storage.

Conclusion

This Spinach, Sweet Potato and Chickpea Curry is a wholesome dish that combines rich flavors and vibrant colors. It not only offers a delicious vegetarian option but also packs a nutritional punch, making it a versatile choice for any meal. The creamy coconut milk complemented by earthy spices creates a comforting curry that will satisfy your taste buds while nourishing your body. Embrace this recipe as a staple in your kitchen and enjoy the simplicity of creating a delightful dish that is both hearty and healthy.

More recipes suggestions and combination

Quinoa Salad with Spinach and Chickpeas

Pair cooked quinoa with fresh spinach, roasted chickpeas, cherry tomatoes, and a lemon dressing for a refreshing and protein-packed salad.

Sweet Potato and Black Bean Tacos

Mash roasted sweet potatoes with black beans, spices, and lime juice, then serve in tortillas topped with avocado and cilantro for a delicious taco night.

Curried Lentil Soup

Create a warming soup with lentils, carrots, and spices, simmering in vegetable broth for a hearty dish perfect for chilly days.

Vegetable Stir-Fry with Cashews

Sauté mixed vegetables like bell peppers, broccoli, and snap peas in a soy ginger sauce, finish with toasted cashews for a crunchy texture.

Chickpea and Spinach Stuffed Peppers

Stuff bell peppers with a mixture of chickpeas, spinach, quinoa, and spices, then bake for a colorful and filling meal.

Sweet Potato and Kale Hash

Sauté diced sweet potatoes with onions and kale, seasoned with smoked paprika for a savory breakfast or lunch option.

Spinach and Feta Omelette

Whip up a delicious omelette filled with sautéed spinach and crumbled feta cheese, served with a side of whole grain toast for a nutritious breakfast.