Sweet Potato and Spinach Curry Recipe


Sweet Potato and Spinach Curry Recipe


Serves 4


10 Minutes Prep Time


20 Minutes Cook


138 Calories



350-400g sweet potato, peeled and cubed

1 small red onion, finely diced

400g chopped tomatoes (tinned or fresh)

40g spinach

1 tin chickpeas, drained (240g)

olive oil

Figs, parsley, cooked rice and lemon (for fig salad)


🔥 STEP 1 : Prep
  • Roast the chickpeas
  • Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Pat the chickpeas dry with a kitchen towel.
  • In a bowl, add 1 large tsp of BANG!'s spices and a splash of olive oil. Add the chick peas and coat well.
  • spread out onto the tray and bake for 25-30 minutes.
  • In the meantime,
  • Finely chop the red onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
  • 🍃 Top tip: if you find the mixture sticking to the pan, add a splash of water.
Step 1
  • 🔥 STEP 2 : Curry Sauce
  • In a bowl, combine the remainder of BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! Dice the tomato and add to the sauce for extra sweetness.
  • 🍃 Look out for oils emerging from the mixture, then move onto step 3.
  • 🔥 STEP 3 Finally
  • Add the chopped sweet potato and cook under a lid for 20-25 minutes or until the sweet potato is cooked-  add the spinach so it wilts in the last 5 minutes of cooking.
  •  Fig Salad
  • Mix together, 3 finely chopped figs, a bunch of chopped fresh parsley, ½ diced red chilli and 1 tbsp lemon juice and a handful of cooked rice
  • Serve along with the sweet potato curry sprinkled with the roasted chick peas. ENJOY!

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