Sweet Potato and Chickpea Curry

This is a great meat-free option for the whole family to enjoy. It's so simple to prepare and great for getting some extra veggies into the kids during the week. Serve as is or add some rice - either way, they are bound to love it!

2 red onions, sliced

3 tbsp rogan josh paste

1/2 red chilli, sliced

A bunch of coriander, stalks chopped, leaves picked

3 sweet potatoes, cut into 2cm chunks

400g tin chickpeas, drained

400g tin chopped tomatoes

400ml tin coconut milk

400g spinach

Olive oil

Heat 1 tbsp of olive oil in a large saucepan over a medium heat. Add the onion and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.

Add the chilli, coriander and chickpeas, and continue to cook for 5 minutes. Add the tomatoes and sweet potato, and bring the mixture to the boil. Reduce the heat to a simmer, then cover and cook for 15 minutes.

Remove the lid, then cook for a further 10 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened.

Stir in the coconut milk, bring the mixture to the boil, then turn off the heat. Stir in the spinach, and allow the curry to rest until the spinach is wilted. Serve as is, or alongside some rice, and enjoy

Main ingredients
Vegetables, Chilli

Recipe Type
Dinner, Lunch Box

This is great in your child's lunchbox, to get a few extra veggies into them during the school day!

Visit www.mummycooks.co.uk for more great weaning/feeding advice, family-friendly meals, and information about how to feed your family healthy, home-cooked meals.