A fabulous one-pot meal, this mild and sweet curry is a cafe staple, but it’s really easy to recreate in your own kitchen in under 30 minutes. After a couple of minutes of chopping it will quite happily simmer away whilst you get on with the other important things. This recipe is a great source source of Vitamin A, Vitamin C, calcium and Iron.
sweet potato, spinach and chickpea curry
|
| Prep Time5minutes |
| Cook Time25minutes |
|
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 400 g sweet potatoes
- 1/4 tsp dried chilli optional
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp fresh ginger
- 1 clove garlic
- 400 g tinned tomatoes
- 400 ml water
- 400 g tinned chickpeas
- 100 g spinach
Quantity of servings: servings
View units in:
|
Ingredients
Quantity of servings: servings View units in: |
Instructions
- Heat the oil in a heavy-based saucepan, that has a lid. Peel and slice the onion, and add to the oil. Cook for approximately 4 minutes over a medium heat.
- While the onion is cooking, peel and chop the sweet potatoes into roughly 2cm cubes.
- Add the garlic, ginger, cumin, turmeric and chilli (if using) to the onion. Stir in the sweet potato, and mix it with the spices and onions. Tip in the tinned tomatoes and water. Cover, and bring to a gentle simmer for 20 minutes.
- After 20 minutes, test the potatoes are tender and add in the chickpeas and spinach. Wilt for a minute and ensure the chickpeas are heated through. Serve immediately.
Nutrition Facts
sweet potato, spinach and chickpea curry
Amount Per Serving
Calories 388
Calories from Fat 126
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
22%
Saturated Fat 2g
10%
10%
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Sodium 446mg
19%
19%
Potassium 994mg
28%
28%
Total Carbohydrates 56g
19%
19%
Dietary Fiber 13g
52%
52%
Sugars 13g
Protein 12g
24%
24%
Vitamin A
333%
333%
Vitamin C
36%
36%
Calcium
14%
14%
Iron
27%
27%
* Percent Daily Values are based on a 2000 calorie diet.