Nigella Sweet Potato Curry​ ​Recipe

This delicious and creamy sweet potato curry is a quick and easy meal, perfect for a nutritious lunch or dinner. Inspired by Nigella Lawson’s vibrant flavors, it’s made with simple ingredients like coconut milk, chickpeas, and spinach. You can easily adapt it to suit what you have in your pantry for a warming, satisfying dish.

Ingredients Needed:

• 2 tablespoons coconut oil
• ½ large red onion, finely diced
• 400g fresh tomatoes, diced (or canned, drained)
• ¾ teaspoon sea salt (to taste)
• ¼ teaspoon ground black pepper (to taste)
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¾ tablespoon paprika
• ¼ teaspoon cumin
• 1 cup cooked chickpeas
• 450g sweet potatoes, peeled and cubed into 1-inch pieces
• 383g can of coconut milk
• Juice of 1 small lime
• 3 cups spinach

How To Make Sweet Potato Curry​?

• Heat Coconut Oil: In a deep pot over medium-high heat, add 30g of coconut oil.
• Cook Onions and Tomatoes: Add ½ diced onion and 400g diced tomatoes. Grind ¾ teaspoon sea salt and ¼ teaspoon black pepper over the mixture, stir, and lower the heat to medium. Cook for 10 minutes until the tomatoes release their juices and the onions soften.
• Add Chickpeas and Sweet Potatoes: Stir in 240g cooked chickpeas and 450g cubed sweet potatoes. Add 3 minced garlic cloves, 22g garam masala, 5g curry powder, 5g paprika, and 1g cumin. Stir for 30 seconds until fragrant.
• Add Coconut Milk: Pour in 400ml coconut milk and stir. Bring the curry to a boil, then reduce to medium-low. Simmer for 20-30 minutes until the sweet potatoes are fork-tender.
• Finish and Serve: Stir in 90g spinach and squeeze the juice of 1 small lime over the curry. Stir to combine, taste, and adjust seasoning with more salt and pepper if needed. Allow the spinach to wilt for 3 minutes before serving. Enjoy!

Recipe Tips:

• Cut Sweet Potatoes Evenly: Cut your sweet potatoes into even 1-inch pieces to make sure they cook at the same rate.
• Use Fresh Tomatoes for Better Flavor: Fresh tomatoes taste sweeter in the curry, but canned tomatoes are fine if you drain them well.
• Don’t Skip the Lime: Adding lime juice at the end makes the curry taste fresher and brings out all the flavors.
• Add Spinach at the End: Stir in the spinach just before serving so it stays bright and tender, not overcooked.
• Taste and Adjust Seasonings: Taste the curry and adjust salt, pepper, or spices to match your preferences.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the curry to room temperature before storing it in a sealed container. Keep it in the fridge for up to 3 days.
• Freeze: Let the curry cool down, then store it in a freezer-safe container. It will stay good in the freezer for up to 3 months. Thaw it in the fridge overnight.
• Reheat: Heat the curry in a saucepan over medium heat for 5-7 minutes, stirring occasionally. Add a little water or coconut milk if needed.

Nutrition Facts:

• Calories: 509 kcal
• Total Fat: 27.7g
• Saturated Fat: 21.4g
• Cholesterol: 0mg
• Sodium: 853mg
• Potassium: 600mg
• Total Carbohydrate: 57.8g
• Dietary Fiber: 10.0g
• Sugars: 7.4g
• Protein: 13.0g

Try More Nigella Lawson Recipes:

• Nigella Sweet Potato Mac And Cheese
• Nigella Sweet Potato​ Macaroni Cheese
• Nigella Sweet And Salty Chocolate Cookies