Chickpea Sweet Potato Coconut Curry
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tsp coconut oil
1 onion, diced
1 clove garlic, minced
1 tbsp curry powder
2 tbsp tomato paste
1 tsp ground ginger
14 oz (400 g) can full-fat coconut milk
4 fl oz (120 ml) water
2 tbsp tamari sauce
1 lb (450 g) sweet potato, peeled, cubed
1 red bell pepper, chopped
14 oz (400 g) can chickpeas, drained
7 oz (200 g) spinach
1 lime
Nutrition
(Per Serving)
Calories
405
Fats
21 g
Protein
11 g
Carbs
43 g
Instructions
- Heat the coconut oil in a large pot over a medium-high heat. Add the onion and sauté for 2 to 3 minutes, then add the garlic and cook for a further minute until fragrant. Add the curry powder, tomato paste, and ginger. Stir to combine and continue cooking for a further minute.
- Add the coconut milk, water, tamari sauce, and sweet potatoes. Bring to a boil. Reduce the heat to low and simmer gently for 10 minutes until the sweet potato is soft.
- Add the bell pepper and chickpeas and simmer for a further 5 minutes. Stir the spinach into the sauce and cook until wilted.
- Serve the curry with a squeeze of lime and some steamed white rice (not included in nutritional breakdown).