Do I have to use Coconut milk?

You don't have to use it, you can get away with just stock and perhaps some double cream. But do try to add some liquid that will make this delicious creamy curry as it loses something when it's watery.

I don't like Coriander/Cilantro so can I use another herb instead?

I wouldn't add anything else if you're not keen on using Coriander. Although, I certainly think it adds an enormous amount to the flavour but only in a very specific way. If I didn't have any Coriander in the cupboard I wouldn't use anything.

Delicious Sweet Potato Chickpea Curry Recipe for the Whole Family

Sweet Potato & Chickpea Coconut Curry with Spinach

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My Sweet potato chickpea curry recipe is here! I've been making this easy curry for the best part of 13 years. It is an easy meal for the whole family, but it's also one of my easy midweek meals that is even better the next day and we LOVE those!

Author: Cherry Menlove
Prep Time: 15
Cook Time: 1 hour
Total Time: 1hour 15 mins
Yield: 6 1x
Category: Meal
Method: Hob
Cuisine: World

Ingredients

Scale

A good glug Groundnut oil or Vegetable oil

x 2 Red onions, peeled and sliced

x 3 cloves Garlic, peeled and finely chopped

x4 medium Sweet potatoes, peeled and chopped

x 1 tablespoon Ground cumin

x 1 tablespoon Ground coriander

x 1 tablespoon Ground turmeric

x 1 tablespoon Smoked paprika

x1 heaped teaspoon Dried chilli red pepper flakes

x2 tablespoons Tamarind paste

x1 pint Vegetable stock

Pinch of salt and pepper

x2 tins Chickpeas, drained and rinsed

x1 Can of coconut milk

Cashew nuts

Fresh spinach / baby spinach

Soy sauce

Tofu

Fresh Coriander leaves, finely chopped

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Instructions

Add a good glug of Groundnut Oil to your big pot and heat on the stove.
Add the chopped red onions and the garlic to the heated oil, get back on to the heat and soften without adding any colour.
Add the cumin, coriander, turmeric, smoked paprika, dried chilli flakes, and tamarind paste to the pot and give it all a good stir.
Add the sweet potatoes and stir again so that the sweet potatoes become coated in the spicy mixture.
Add the vegetable stock
Season with salt and pepper
Add the chickpeas and stir together well
Pop the lid of the pot on, leaving a gap for steam to evaporate
Simmer gently until the sweet potatoes are soft but not mushy
Add a can of coconut milk and the cashew nuts, give it all a stir
Place the spinach into the pot and push down on it, submerging it and starting the wilting process
Pop the pot back on to the heat and cook for a few more minutes
Finally - add a large dash of soy sauce, the chopped tofu and the chopped coriander. Give it all another good but gentle stir together.
Serve with hunks of crusty bread or rice.

Find it online: https://cherrymenlove.com/sweet-potato-chickpea-coconut-curry-with-spinach/