2 handfuls of baby spinach
1 green chilli, finely chopped
1 small white onion, finely chopped
Freshly chopped coriander plus extra for garnish
1 tbsp vegetable oil
140g basmati rice
1 vegetable stock cube or 200ml fresh vegetable stock
1 pot of Tideford Organics Vegan Tikka Masala (or similar)
1 can chickpeas, drained
1 sweet potato, peeled and diced into 1cm chunks
3 tbsp of soya yoghurt
You will love this beautifully spiced sweet potato and chickpea curry!
When you need a warming dish, you can always turn to this aromatic and delicious plant-based curry.
Recipe by Tideford Organics.
Cooking time: 20 minutes
Servings: Makes 2
If you enjoyed making this recipe, why not browse more of our favourite vegan curry recipes?
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