This sweet potato and chickpea curry is a bit of a made-up curry. I just happened to have sweet potato and red pepper needed used up and loads of tins in the store cupboard and it worked out very well.
However, it works equally well with any mix of vegetables and pulses/protein.
• Replace the chickpeas with butterbeans or half pulses, half chicken.
• Consider butternut squash or chunks of cauliflower instead of sweet potato
• Swap fresh red pepper for a jar of roasted red peppers
• Use frozen spinach instead of fresh spinach
• Frozen peas work well instead of spinach or even as an extra
• Reduced fat coconut milk works well but results in a less creamy, thinner sauce.
• Quinoa is good higher protein swap for rice.
The macronutrient balance in this dish will depend on the ingredients. Be mindful of the source of protein eg pulses (medium protein), chicken (high protein). However, it will be high in fat given the use of full fat coconut milk and the high fat content will be satiating but potentially high in calories.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
4 cloves garlic, minced
1 1/2 tablespoons curry powder
2 teaspoons garam masala
1 can chickpeas, rinsed and drained
1 can chopped tomatoes (with their juices)
1 can full-fat coconut milk
1 large, sweet potato (about 500g), peeled and diced into cubes
1 large red pepper chopped
2 large handfuls fresh baby spinach
juice of 1/2 fresh lemon (optional)
METHOD
Heat the oil in a large pan over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and cook for 1 minute, stirring occasionally. Add the curry powder and garam masala and cook for about 1 minute, stirring occasionally.
Add the chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
Reduce heat to medium-low and continue cooking uncovered over a very low simmer, stirring occasionally, until the sweet potatoes are softened.
Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry to taste.
Serve warm, garnished with coriander, and serve with brown basmati rice, rice noodles or quinoa.
Pro tips if you are a woman over 50 and want to lose weight
Use 1/2 an coconut milk and stir in some fat free greek yogurt at the end of cooking. This will give you less calories and more protein
Serve with only a small portion of brown rice or quinoa and add some salad.
Add chicken or prawns for extra protein.
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