Jamie Oliver's vegan sweet potato and chickpea curry is 'super easy' to make - recipe

Britons love a curry but you don't have to head to your local Indian restuarant in order to enjoy one.

Jamie Oliver's vegan sweet potato, chickpea and spinach curry is mouth-watering and bursting with flavour - and anybody can make it. Indeed, the star chef said the vegan dish is "super easy" to whip up.

Jamie's sweet potato, chickpea and spinach curry is super versatile, and goes great with several different ingredients. Non-vegans can enjoy this recipe with a little meat or fish.

Jamie said: "This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato, throw in shredded cooked chicken with the tomatoes, add raw prawns or white fish pieces five minutes before the end of the cooking time, or serve in a flatbread with grated carrot, coriander and shredded lettuce."

This recipe serves six people so is perfect for a family dinner, however quantities can be amended depending on party size. Jamie's vegan curry takes one hour to cook.

Ingredients

• Olive oil
• Two red onions
• Three tablespoons rogan josh paste
• One fresh red chilli
• 3cm piece of ginger
• One bunch of fresh coriander
• Three sweet potatoes
• One x 400 g tin chickpeas
• Eight ripe tomatoes or 1 x 400g tin chopped tomatoes
• One x 400 ml tin light coconut milk
• 400 g pre-washed spinach

Method

1. Heat two tablespoons of oil in a large saucepan over a medium heat.
2. Peel and finely slice the onions. Add them in with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden. Ensure you are stirring occasionally.
3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into chunks around 2cm.
4. Chuck the chilli, ginger, coriander stalks and sweet potato into the softened onion. Drain and tip in the chickpeas. Cook for five minutes.
5. Chop and add the fresh tomatoes (if using) or add the tinned tomatoes. Add 200ml of water and bring to the boil.
6. Reduce to a simmer. Cover the saucepan and cook for 10 to 15 minutes.
7. Take off the lid, then cook for 15 to 20 minutes more. While cooking, make sure you stir from time to time, or until the sweet potato is cooked through. The sauce should have thickened.
8. Pour in the coconut milk and stir. Cook for a few more minutes. Stir in the spinach until it has wilted.
9. To garnish, scatter over the coriander leaves. Serve in a flatbread with grated carrot, coriander and shredded lettuce or with rice, poppadoms and chutney.