Afghan Chickpea Curry with Sweet Potato, Spinach and Peas

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Afghan Chickpea Curry with Sweet Potato, Spinach and Peas: think silky chickpeas, chunks of soft sweet potatoes, vibrant, green spinach and peas, all swathed in a rich, red lentil thickened sauce infused with classic Afghan spices, drizzled with yoghurt and finished with chopped, fresh coriander. You can eat this curry simply as it is or you can mop up the wonderful sauce with fresh flat breads or serve it over rice. This is a bold, spicy, but not hot, vegetarian curry loaded with texture, nutrients and flavour. With two easy changes, it is vegan friendly and, even better, it can be on the table in under an hour, with most of this time being hands free.

How to make Afghan Chickpea Curry with Sweet Potato, Spinach and Peas

Where is this recipe from?

This recipe is adapted from a wonderful dish from Recipe Tin Eats called Melting Afghan Chickpea Curry. It grabbed my attention as soon as I saw it in my inbox, as I’m always on the lookout for vegetarian and vegan recipes with bold flavours. I have made a few adaptations to the original partly because I needed to reduce the quantities but also because I wanted to pack it with vegetables and make it more of a complete meal right there in the pan. I am not claiming that this is now a classic Afghan dish but I certainly hope that I haven’t distorted the integrity of it too much. However, I promise you, it works really well and the vegetables add to the flavour and nutrient profile of the curry. The spices in this dish, have all been proportionately reduced, in line with the original recipe, and the substitutions suggested for the spices are those recommended by Nagi. I confess that I have yet to try these changes as I have a very well stocked spice cupboard. However, I trust her recommendations totally .

If you haven’t come across Recipe Tin Eats before, I highly recommend you take a look. It is an incredible site with a wealth of fabulous and authentic recipes, all clearly explained with wonderful photography and videos.

Lentil, Pulse and Vegetable Curry/Stew – Core Recipe

Happily, this recipe also follows the quantities for my Lentil, Pulse and Vegetable Curry/Stew – Core Recipe. This is a guide recipe which I use when creating vegetarian and vegan stews; it gives me some reference points but allows me to be creative with my spices, and other ingredients, or simply use up what is lurking at the bottom of my fridge. If you are looking for further inspiration, please take a look here.

Collect your ingredients together:

Serves 2 – 4 depending on whether you are serving it as is or with additional rice and/or bread.

For the curry:

• ghee, unsalted butter or olive oil
• cinnamon stick (or use cinnamon powder and add later with the other spices.)
• onion, peeled and chopped
• carrot, washed, trimmed and chopped. No need to peel.
• bay leaves, ideally fresh.
• cloves of garlic, peeled and finely chopped (I use a mini food processor.)
• fresh ginger, finely chopped. No need to peel. (I use a mini food processor.)
• spice mix (see below)
• uncooked dried split red lentils, rinsed.
• fine salt, or more to taste
• freshly ground black pepper
• vegetable stock
• canned chickpeas, drained and rinsed
• bicarbonate of soda (optional – the bicarbonate of soda helps to soften the chickpeas. You cannot taste it. Omit it if you prefer the chickpeas with more texture.)
• peeled sweet potato, chopped into small squares.  (Or replace with butternut squash or extra carrots)
• fresh baby spinach, roughly shredded (Or replace with kale – this will take longer to cook. Around 5 – 8 minutes.)
• frozen peas (You could also use frozen petit pois or sweetcorn kernels)

Spice mix:

• coriander powder – can be replaced with garam masala or curry powder
• cumin powder – can be replaced with garam masala or curry powder
• turmeric powder – can be replaced with imitation saffron powder or ginger powder
• cardamom powder – can be replaced with all spice or mixed spice
• powdered cloves – can be replaced with all spice or mixed spice

To serve:

• plain yoghurt or coconut yoghurt
• chopped coriander
• Basmati rice
• flatbreads

How to make this fabulous curry:

1. Heat the ghee/butter/oil in a cast iron casserole over a moderately high heat and cook the cinnamon stick for 1 minute. Move it around in the pan as it cooks.
2. Reduce the heat to moderate and add the onion and carrot. Cook for 5 minutes, stirring from time to time, until softened and lightly caramelised.
3. Add the bay leaves, chopped garlic and ginger and cook for a further minute, until aromatic.
4. Stir in the spices and cook, stirring, until aromatic – around 20 – 30 seconds 
5. Pour in 500ml of stock and tip in the lentils, salt and pepper. Stir well to mix. Bring to a gentle simmer, cover and leave to cook on a low heat for 15 minutes, by which time the lentils should be very soft and broken down.
6. Next, add the drained chickpeas, bicarbonate of soda and the chopped sweet potatoes. Bring to a simmer and cook, with the lid on, for 15 minutes. Remove the lid and simmer for a further 15 minutes, or until everything is soft and cooked through. You may need to add a little extra stock. I normally use around 600ml.
7. Remove the cinnamon stick and bay leaves before stirring in the shredded spinach and frozen peas. Cook for 1 – 2 minutes, or until the spinach has wilted and the peas are very hot.
8. Serve drizzled with plain or coconut yoghurt and sprinkled with chopped, fresh coriander. Delicious served as is or with some cooked basmati rice on the side and/or some fresh, warm flatbreads to mop up the delicious sauce.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.