My favourite plant based curry is sweet potato, chickpea and spinach. A restaurant we sometimes go to has a delicious one on their menu so although they don’t have many vegan and gluten-free options I don’t mind so much. However, a few years ago I discovered that I have a mild allergy to chickpeas and although it’s not serious and medication does help, I prefer not to eat them very often. Sometimes I make this vegan and gluten free curry and just leave out the chickpeas, but it’s never quite the same. In several other recipes I have successfully swapped chickpeas for beans so I decided to give that a try here. It’s not exactly the same, of course but the beans help to keep the look and texture very similar and it’s still super yummy.
The recipe makes two good sized portions and would most likely stretch to three if served with rice, nann bread, chapatis or poppadoms.
The baby broad beans can be swapped for any type of beans you like. I have used tinned haricot beans in the past or you could cook your own from dried. I had these frozen baby broad beans in the freezer left from another recipe and so thought this was a good opportunity to finish them off. This vegan and gluten free curry could also be cooked in a slow cooker so is great for busy days. So nice to come home to the smell of home cooked food and know you can eat a tasty nourishing meal. If cooking this way you can skip the frying if you wish. Add all of the ingredients except the spinach to the slow cooker and cook on high for approximately 3 hours or low for 5 hours. Add the spinach 20 minutes before the end of cooking.
The finished curry can be frozen and used at a later date.
Sweet potato, Bean and Spinach Vegan and Gluten Free Curry
150g (5.3oz) sweet potato, cubed (approximately 1cm cubes)
50g (1.8oz) red onion, diced
400g (14.1oz) tin of chopped tomatoes
200ml (7fl oz) tinned coconut milk
60g (2.1oz) spinach
150g (5.3oz) frozen baby broad beans
2 tbsp tomato puree
2 tsp turmeric
1 tsp cumin
1/4 tsp cayenne
2 cloves garlic
Oil for frying
1) Fry the onion, sweet potato and spices in a little oil for three minutes, stirring.
2) Add all of the remaining ingredients except the spinach and simmer, covered for 30 minutes or until the sweet potato is cooked.
3) Add the spinach and stir into stew. Cook for 2 minutes.