There are a lot of satisfying and tasty plant-based options in Indian cuisine. It is also a great way to introduce beans and lentils into your diet. You can substitute or add in any bean you like eg kidney beans, and make a delicious Indian style dish.
If you like Indian food, I think it is well worth investing in a handful of spices that form the core for so many dishes. These are all typically available in either the spice aisle or world food section of most supermarkets.
Even with this recipe you will make a pretty decent curry using only use the 5 essential spices listed below and leaving the others out. The other spices add further layers of flavour to elevate this dish, but if you don't have them don't worry.
The spices I would recommend stocking up on are:
turmeric powder, coriander powder, cumin powder, chilli powder and garam masala.
Other spices that are less essential but often come in useful are cardamom pods and cloves (ground or whole).
(click on the supermarket name for the link).
Serve on a bed of wholegrain rice or chapatti.
400g Chickpeas (1 tin), drained & rinsed
40g Sweet potato (diced)
2 Onions (medium, diced)
1 Tomato (medium, puréed)
80g Fresh spinach, chopped
1tsp Fresh ginger, peeled & grated
3 cloves Garlic (crushed/grated)
150mls plant milk (I use soya/almond)
1-2tblsp Olive oil
1/2 tsp Cumin seeds
1/4 tsp Chilli powder (adjust to taste)
1/8 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Garam masala
1 tsp Chana masala
1/2 tsp salt (or to taste)
pinch black pepper
1/2 tsp dried fenugreek (methi) leaves