This is the sort of curry I make when I want something warming and generous without turning dinner into a project. Sweet potato, chickpeas and spinach make it colourful and satisfying, while coconut milk softens the spices into a rich, creamy sauce.

Curry paste makes this particularly useful on a busy day. Rogan Josh gives it warmth and depth, while Korma produces a gentler, creamier version; use whichever suits your cupboard and your preferred level of heat. Frozen spinach works brilliantly and means there is always something green ready to add.

The optional boiled potatoes came from leftovers the first time I made it, and they have earned their place. They stretch the curry further, prevent good food going to waste and make each portion even more substantial. Serve it with rice if you are hungry, or simply add yoghurt, mango chutney and your favourite flatbread.

Method

1. Prepare the vegetables. Peel the sweet potato and cut it into even 1cm cubes. Finely slice the onion, crush the garlic and have the remaining ingredients measured and ready.
2. Start the spices. Heat the olive oil in a large saucepan over a medium heat. Add the mustard seeds, cover loosely and cook until they begin to pop.
3. Build the flavour. Reduce the heat slightly, add the onion and cook for 4–5 minutes until softened. Stir in the garlic, ginger paste, curry paste and chilli flakes, then cook for 1–2 minutes, stirring so the paste does not catch.
4. Cook the sweet potato. Add the sweet potato and stir until coated. Pour in the water, cover and simmer gently for approximately 10 minutes.
5. Add the chickpeas and coconut milk. Stir in the drained chickpeas, coconut milk and optional cooked potatoes. Simmer uncovered over a low heat for 20–25 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened.
6. Finish with spinach. Add the frozen spinach and cook until completely defrosted and piping hot throughout. Stir well, taste and add black pepper or a little more chilli if needed.
7. Make the mint yoghurt. Mix the yoghurt and mint sauce in a small bowl, then add a generous squeeze of fresh lemon juice—or bottled lemon juice if that is what you have. Taste and add another squeeze if needed.
8. Serve. Spoon the curry into bowls with rice if wanted. Finish with mint yoghurt and mango chutney, adding flatbreads or lime pickle for a larger spread.

Make it vegan

The curry itself is naturally plant-based when made with a vegan curry paste. Replace the natural yoghurt with an unsweetened dairy-free yoghurt and check that the mint sauce, curry paste, chutney and flatbreads are also suitable for vegans.

Storing and freezing

Cool the curry promptly and refrigerate it in a covered container for up to 3 days. Reheat until piping hot throughout. It can also be frozen for up to 3 months; the sweet potato will soften slightly, but the flavour becomes even more settled. Freeze the mint yoghurt separately—or make it fresh when serving.

For another flexible plant-based dinner, try my soy and ginger tempeh with roasted kale and carrot mousse or pan-fried tofu, green bean and sweet potato salad.

Kitchen note: You can find useful pans, serving bowls and other equipment in Foodwizardry’s Amazon shop. As an Amazon Associate, I may earn from qualifying purchases, at no extra cost to you.

Allergy note: Curry pastes, mint sauces, chutneys and flatbreads vary by brand and may contain mustard, milk, gluten, nuts, sesame or other allergens. Check every label, particularly when making the vegan or gluten-free version.