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Chickpea, spinach and sweet potato curry

This is just beautiful. Try to get hold of some jarred chickpeas such as from Bold Bean Co, they really upgrade the job; they’re so melt-in-mouth delicious. This veggie curry is full of depth and warmth, and of course you can feel its goodness coursing through you. I use Greek yoghurt or plain kefir rather than coconut milk as it’s better for you and adds another dimension to the flavour but if you decide on coconut milk go for the reduced fat one (which is one of the only times I ever say that!)


  • Extra virgin olive oil
  • A large red onion, peeled and chopped chunky
  • A fat clove of garlic peeled and diced
  • A small piece of ginger, peeled and diced, or use ginger paste
  • 1 red chilli, deseeded and diced
  • Any curry or spice paste you like, I used rose harissa
  • 2 large sweet potatoes, peeled and cubed (or use a bag of frozen)
  • 2 handfuls of baby tomatoes
  • 500-600g of cooked chickpeas and their liquid, I used these.
  • A tin of chopped tomatoes
  • 250-300g Greek yoghurt or plain kefir
  • Empty the tin of toms and fill it with water, add that too
  • A squeeze of tomato purée
  • 2 large handfuls of fresh spinach, or use 6-8 chunks of frozen
  • Sea salt to taste

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


In a large frying pan with high sides fry the onion, chilli, garlic and ginger in plenty of olive oil until the onion is translucent. Now add the curry paste and fry it off for a min. Then the baby tomatoes – cook those for a couple of mins before adding the sweet potato. Soften the sweet pot for a min or two then tip in the tomatoes, water and tom purée, and plenty of salt. Simmer for about 10-15 mins until the potato is softened.

Now go in with the beans and Greek yoghurt or kefir, give it all a stir and pop a lid on. Leave it to gently cook for ten mins. Taste it for spice and seasoning and adjust if necessary.

At the last minute add the spinach and give it another minute.

Serve with wholegrain or wild rice or homemade flatbread.

Nutrition Info


Chickpeas are a reservoir of fibre, which helps to keep you full and gives your happy gut microbes their favourite food. They’re also a great source of folate, which is important for brain and nervous system health. On the same lines chickpeas are high in the mineral Molybdenum which is also though to be a key player in maintaining a healthy functional nervous system.

Along with their high protein content they’ll help keep you strong and bright as a button.


Find your new natural

You have very sparkly eyes and a beautiful smile.

Sweet potato

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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