This low-fat curry is high in protein and inspired by the flavors of Asia. Our recipe serves 2-4 portions and goes well with mixed salads. 

Method:
1. Peel the sweet potatoes and dice into 1” squares, put in a saucepan and bring to the boil then simmer for 5 minutes to slightly soften the potatoes then strain and put to the side
2. In a pan add a little oil on the heat and then sweat off your onion, garlic and ginger until soft then add a little more oil and add the spices and cook out for 2-3 minutes whilst always stirring to avoid burning the spices
3. Add the coconut milk and bring to the boil then add the sweet potatoes, spinach, chick peas and half the coriander, bring back to the boil then simmer for 10 minutes or until sauce starts to thicken
4. When thickened add salt and pepper to taste then serve with rice and remaining coriander to garnish

 

Ingredients

1 x Tin of chickpeas
1 x large sweet potato
200g baby spinach
½ diced onion
2 chopped cloves of garlic
1 x thumb size piece of chopped ginger
1 x tin coconut milk
1 tbsp Turmeric
1 tbsp Garam Masala
1 tbsp Cumin
1 small bunch of corianders

Nutritional content (per serving including rice)

Calories 361 kcal
Saturated fat 1.3g
Polyunsaturated fat 3g
Monounsaturated fat 3g
Total fat 8.8g
Carbohydrate 65.7g
Sugar 11.8g
Protein 10.9g
Fibre 5.9g
Salt 0.89g

Page last reviewed on 01/02/2018

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