Wine & Dine Yorkshire Online,
your ‘one stop shop’ for everything food & drink

All your news, features, recipes, reviews and much more at your fingertips. Available to read online or pick up free throughout Yorkshire.

Read our latest issue

Everything food and drink in Yorkshire

View online now

Chickpea, sweet potato and spinach vegan curry

• 1 tbsp olive or coconut oil
• 1 red onion peeled and finely chopped
• 4 cloves garlic peeled and crushed
• 1 tbsp minced ginger
• 2 tbsp tomato puree
• 1 tbsp curry powder
• 1 1/2 tsp ground cumin
• 2 tsp coriander
• 2 tsp garam masala
• 100g creamed coconut
• 400g chopped tomatoes
• 600ml water
• 2 large sweet potatoes peeled and diced
• 2 400g tins chickpeas drained
• 350g frozen spinach
• A handful fresh coriander finely chopped
• Salt to taste

1. Heat the oil in a large pan, add the chopped onion and fry on a low heat for about 10 minutes.
2. Add the garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more.
3. Add the creamed coconut, tinned tomatoes and water and bring up to a simmer, stir until the creamed coconut has melted.
4. Add the sweet potato and simmer for 15 minutes, until almost soft
5. Add the chickpeas and spinach and simmer for 10 more minutes, until the sweet potatoes are soft.
6. Stir in the chopped coriander and season generously with salt.
7. Serve with rice.

    Subscribe to the magazine


    Subscribe to Wine & Dine Yorkshire and you'll join thousands of others across North and East Yorkshire already receiving our fabulous and free food and drink guide. Our aim is to provide not only a great read but also a perfect platform for local groups and businesses to reach a wide and welcoming audience.


    Visit our other publications and websites:

    June  Tadcaster Echo Doncaster Echo CreateTVT Selby