Coeliac Sanctuary

Gluten Free Eateries, Blogs, Recipes. Reviews and more...

Gluten Free Sweet Potato, Chickpea and Spinach Curry

This has to be my favourite curry, I could live off all types of curry, but this one is one that I could just eat every day. Naturally gluten free and vegan it is packed with so many aromatic spices, sweet potato to give it a sweet delicate flavour and gorgeous chickpeas along with so many other flavours.

Added 4th April 2018
Updated 31st January 2021
Recipe by Alison Whetley

This recipe is...

  • High Fibre High Fibre
  • High Protein High Protein
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly
  • Vegan Vegan

Ingredients

1 tomato
1 onion
250g sweet potato
150g chickpeas
1/2tbsp cumin
2tsp turmeric
1tsp ground coriander
1/2tsp chilli powder
2tsp fresh ginger
1tsp crushed garlic
150ml Alpro coconut milk
100ml vegetable stock
2tsp cornflour
70g spinach
  • Preparation Time: 15 Mins
  • Cooking Time: 3 Hours 30 Mins
  • This recipe makes 2 Servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Chop the tomato (no need to peel), dice the onion and peel and chop the sweet potato (about 1/2inch cubes in size) and place into a slow cooker along with the chickpeas.

2. Add all the spices, ginger and garlic to the vegetables and pour in the coconut milk and vegetable stock.

3. Turn the slow cooker on high for 3 hours until the sweet potato is nice and soft.

4. The curry is not yet finished, a the cornflour mixed into about 2tbsp of water and stir into the curry, turn the slow cooker on high for a further 1/2 an hour so it can thicken, a few minutes before the end stir in the spinach so it can wilt but not over cook then serve.

5. If you don't want to use a slow cooker you can do this in a pan, place all except the cornflour an spinach in a pan and cook on a medium heat for 30-45 minutes until the sweet potato is soft, stir in the cornflour to thicken then add the spinach, wilt and serve.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
461 86g 6g 6g 8g 22g

Your Comments

Search Recipes

Sign up to our newsletter

You might also like...

Gluten Free Mini Egg Cheesecake Filled Easter Egg

Want a way to use up all those Easter Eggs? Try this naturally gluten free no bake cheesecake in an easter egg shell

Gluten Free Carrot and Coriander Soup

Winter is approaching, the time for naturally gluten free soup is nigh, the chilly weather is perfect for carrot and coriander soup

Gluten Free Babka

Babka, a yeasty sweet bread, similar to a panettone but for Easter, gluten and dairy free recipe

Gluten Free Vegan Jamaican Ginger Cake

Jamaican ginger cake has to be one of my all time favourite cakes and this one is not only gluten free but vegan too.

Gluten Free Crispy Pancakes

Crispy pancakes are a popular classic with the kids, why should the Coeliacs have to miss out, they don't with these homemade gluten free ones!

Gluten Free Kale and Spinach Soup

Leafy kale and spinach soup packed with vitamin C and naturally gluten free food

Gluten Free Apple and Hazelnut Loaf Cake

Moist and fruity, gluten and dairy free apple and hazelnut loaf cake, packed with flavour

Gluten Free Mincemeat Microwave Mug Cake

Super quick gluten free Christmas mug cake, made with a few tablespoons of mincemeat

Gluten Free Non-Alcoholic Eggnog

Traditional American beverage at Christmas, we have made this creamy drink non alcoholic so the kids can have it.

Gluten Free Moth Slime Cake

It's Halloween, that calls for Gluten Free Moth cakes rather than Butterfly...with added slime.