Chickpea, Sweet Potato and Tinned Spinach Curry

WADA's not banned spinach yet..

My housemate and I recently both bought a can of spinach from the corner shop for the first time ever… independently of each other. Wild. We were sceptical at first but it doesn’t taste tinny, it isn’t watery and the can is packed full of green. Great for when there isn’t much fresh veg in the house and you can’t be bothered to venture far. Perhaps Popeye and Olive were onto something after all…


  • Splash of vegetable oil
  • 2 onions chopped
  • 3 cloves of garlic crushed
  • ½ – 1 teaspoon chilli flakes
  • ½ teaspoon chilli powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • A knob of ginger grated
  • 2 sweet potatoes cut into chunks
  • 2 cans of chickpeas
  • 1 can of coconut milk
  • 1 can of spinach
  • Salt to taste


  1. Fry onions until soft
  2. Add the spices, garlic and ginger and continue to fry a bit more
  3. Stir in the sweet potatoes and cook in the spices for a few minutes
  4. Add the chickpeas and sweet potatoes and cook for 30 minutes or until the potatoes are cooked
  5. Stir in the spinach at the end and cook for another 5 minutes
  6. Serve with the carbs of your choice and some cheeky corner shop naan. Double carbs 4 lyf!

(Lettuce leaf arguments about the health benefits of spinach for another day)