Sweet Potato & Chickpea Curry

A deliciously warming vegan curry.

TIP: If you prefer you can use dried chickpeas, they just need to be soaked overnight.

Cook time: 30 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of brown rice

200 grams of sweet potato, cut into 2-3cm cubes

1 french shallot, finely diced

1 clove of garlic, diced or minced

1 tablespoon of grated fresh ginger

1 teaspoon of cold pressed coconut oil

1/2 teaspoon of garam masala spice

1/4 teaspoon of ground chilli (or add more heat)

1/4 teaspoon of sea salt

1/2 cup of unsweetened coconut milk

1/2 cup of water (can swap for stock)

1/3 cup of canned chickpeas (rinsed)

1 cup of baby spinach leaves

Coriander & lime to serve (optional)

Method

Cook the brown rice as per the instructions.

Heat a small pot to a medium and add the coconut oil. Then add the shallot and fry for about 1 minute. Then add the garlic, ginger, garam masala, chilli & salt and fry for around 30 seconds.

Add the sweet potato, coconut milk & water. Stir, place a lid on the pot, reduce heat to low and cook until the sweet potato has just softened – approx. 10-15mins. You will need to stir occasionally to make sure the sweet potato cooks evenly. The curry shouldn’t dry out but if it does add a little water until you reach the consistency you’re looking for.

Once the sweet potato is just soft, take the lid off, turn the heat back to medium and add the chickpeas and spinach and cook until just heated through.

Calories: 703
Protein: 16.1
Carbs: 89.1
Fibre: 13.9
Fat: 28.1

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