Sweet Potato & Chickpea Coconut Curry

This is a proper, warming, deeply satisfying curry. Sweet potatoes and chickpeas in a creamy coconut sauce, spiced with ginger and turmeric. It's vegan, endlessly forgiving, and tastes even better the next day. Serve with rice or naan.

Ingredients (Serves 4):

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 1 large sweet potato, peeled and cubed
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400ml tin of coconut milk
• 200ml vegetable stock
• A large handful of spinach
• Juice of ½ lime
• Salt

Method:

1. Heat the coconut oil in a large pot. Add the onion and cook for 5 minutes.
2. Add the garlic, ginger, curry powder, and turmeric. Cook for 1 minute.
3. Add the sweet potato, chickpeas, coconut milk, and stock.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the sweet potato is tender.
5. Stir in the spinach and let it wilt.
6. Squeeze in the lime juice and season with salt.
7. Serve with steamed rice or naan.

Why it's gut-friendly: Sweet potatoes are rich in soluble fibre. Chickpeas are prebiotic. Turmeric and ginger are anti-inflammatory. Coconut milk is gentle on the stomach.