Chickpea Curry
Servings Prep Time
4people 5minutes
Cook Time
50 minutes
Servings Prep Time
4people 5minutes
Cook Time
50 minutes
Ingredients
Instructions
Potato Prep
  1. Pre heat the oven to 200C Line a baking tray with foil Get a large frying pan
  2. Prick the sweet potatoes all over with a fork, place on the tray and roast for 45-50 mins until the potatoes are tender
Veg prep
  1. Dice the onion Grate the garlic and ginger Drain and rinse chickpeas De seed and finely chop the red chilli Roughly chop the coriander leaves and stalks Cut the lime into wedges Chop the spinach
  2. Warm the olive oil in the pan Add the onion and a pinch of salt Stir for 5 mins until soft
  3. Add the cumin and turmeric and stir for 1 minute Add the curry leaves, chilli, ginger, garlic and coriander stalks and stir for 2 mins
  4. Add the tomatoes and simmer for 5 minutes
  5. Add the coconut cream and chickpeas and cook for 5 minutes
  6. Remove the pan from heat and stir in the spinach and half the coriander leaves
Presentation
  1. Put 1 sweet potato on a plate and cut open and fluff the flesh with a fork Spoon over half the curry and squeeze over the lime and sprinkle the coriander leaves
Recipe Notes
Nutrition Facts
Chickpea Curry
Amount Per Serving
Calories 522 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 326mg 14%
Potassium 1878mg 54%
Total Carbohydrates 74g 25%
Dietary Fiber 15g 60%
Sugars 16g
Protein 14g 28%
Vitamin A 901%
Vitamin C 125%
Calcium 23%
Iron 39%
* Percent Daily Values are based on a 2000 calorie diet.

 

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