This delicious curry dish is packed full of protein, using chickpeas, spinach and lots of sweet potatoes.
Ingredients
2 medium sweet potatoes
3 tbsp vegetable oil
1 medium onion, diced
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
5-6 dried curry leaves
1 red chilli, finely chopped
2 tsp ginger, grated
1 can chopped tomatoes
180ml coconut cream
400g can chickpeas
400g spinach, roughly chopped
30g coriander, roughly chopped
1 lime
Method
Preheat oven to 200’C. Lined baking tray
Prick the sweet potatoes all over with a fork, place on the lined baking tray and roast in the oven for 45-50 mins until the sweet potatoes are tender
Warm the vegetable oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and stir for 5-6 mins until soft. Add the cumin, coriander and turmeric and stir for 1 minute. Add the curry leaves, chilli, ginger, and coriander stalks to the pan and stir for 2 minutes. Add the tomatoes to the pan and simmer for 5 minutes, stirring occasionally. Add the coconut cream and chickpeas to the pan and cook for a further 5 minutes. Remove the pan from the heat and stir through the spinach and half the coriander leaves. Taste and season to perfection
Put 1 roast sweet potato onto a plate, carefully cut open lengthways and fluff the flesh with a fork. Spoon over half the chickpea curry, squeeze over half the lime wedges sprinkle over the coriander leaves and serve immediately.
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