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Sweet Potato and Spinach Curry with Crunchy Chickpeas


Sweet and aromatic, our Sweet Potato and Spinach Curry is a fragrant symphony of flavours that is an all-round crowd pleaser. It’s a lightly spiced blend that’s full of lovely aromas and really makes the most of your tins and some basic vegetables with minimal effort!


  • 1 KHULNA BANG Scratch Spice Kit
  • Olive oil
  • 1 small red onion, small dice
  • 1 red pepper, small dice
  • 350-400g sweet potato, peeled and cubed
  • 400g chopped tomatoes (tinned or fresh)
  • 100-200ml coconut or oat milk
  • 40g spinach
  • 1 tin chickpeas, drained (240g)
  • 1 tbsp arrowroot powder or cornstarch


  •  rice (or figgy rice salad*), flatbreads, fresh coriander, coconut yoghurt, seeds   



Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Pat the chickpeas dry with kitchen towel and add to a bowl with the cornstarch and 1 large tsp of the Khulna Bang spices. Stir to coat well, spread out onto the tray and bake for 25-30 minutes until really crispy. Stir round every 10 minutes.



Meanwhile, heat a large drizzle of olive oil in a frying pan and add the red onion.  Fry for 5 minutes until soft before adding the red pepper and sweet potato. Continue to fry for 5 minutes. 

Stir the rest of the spice blend with 50ml water to a paste. Pour this into the curry pan along with 400g chopped tomatoes. Stir then bring to the boil and simmer over a gentle heat with a lid on for 20-25 minutes or until the sweet potato is cooked through.



Prepare the rest of the meal e.g. rice and herbs - *for the figgy rice salad, to three portions of cooked rice, add 3 finely chopped figs, a bunch of chopped fresh parsley, ½ diced red chilli and 1 tbsp lemon juice.

Just before serving, stir in the spinach and cook for a few minutes to wilt the leaves. Serve the curry warm topped with the crunchy chickpeas and any other desired accompaniments. 

 SERVES: 3- 4


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