Sweet Potato, Chickpea and Spinach Curry

Who doesn’t love a good curry? And especially on these chilly nights.  This generous recipe should make enough for a gathering of 6 and is ideal to warm up them through right down to the tips of their toes!


2 tbsp. olive oil

2 red onions, sliced

3 tbsp. rogan josh paste (see below)

1 red chilli, finely chopped

3 cm pce of ginger, grated

1 bunch of coriander, stalks chopped, leaves picked

3 sweet potatoes, cut into 2cm chunks

1 – 400gm tin chickpeas, drained

8 ripe tomatoes, roughly chopped or 1 – 400g tin chopped tomatoes

1 – 400 ml tin light coconut milk

400gm spinach, washed

Pappadums and rice to serve


Heat the olive oil in a large saucepan over medium heat.  Add the onion and curry paste, mix well, then cook for 10mins, stirring occasionally.

Add the chilli, ginger, coriander stalks, sweet potato and chickpeas.  Cook for 5 mins.  Add the tomatoes and 200mls of water and bring to the boil.  Reduce heat to a simmer, then cover for 10-15mins.  Remove the lid and cook for a further 15-20mins, stirring occasionally, until sweet potato is cooked through and the sauce has thickened.  Stir in the coconut milk and cook for a further few minutes, then stir in the spinach leaves and cook till wilted.

Scatter over the coriander leaves, then serve with pappadums and rice.

Per serve: 8.9g Protein, 14.5gm fat (5.1 g sat, fat). 36.5g carbs, 1356kj (324cals)


Homemade Rogan Josh paste
  • 2 cloves garlic
  • 1 thumb-sized piece fresh ginger
  • 75 g jarred roasted peppers
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt
  • 2 tablespoons coconut oil
  • 2 tablespoons tomato puree
  • 1 fresh red chilli
  • 1 small bunch fresh coriander
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

Any remaining paste can be stored in an airtight glass jar in the fridge for 2-3 weeks.

– Pam Murphy | Naturopath & Remedial Massage Therapist