Dinner

Sweet Potato Chickpea Curry

Hearty vegan curry with chickpeas and sweet potato in a creamy coconut and korma spiced sauce.

StandardVegetarianVeganGluten Free
318
kcal
8g
Protein
44g
Carbs
12g
Fat
£0.45
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 3
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 2 tins (drained) 190.4 kcal
Sweet Potatoes 2 large sweet potatoes 143.4 kcal
Curry Paste (korma) 4 tbsp 49 kcal
Coconut Milk (tinned) 1 tin 262.6 kcal
Basmati Rice 240g (dry) 282.4 kcal
Onions 1 large onion 18 kcal
Garlic 3 cloves 3.2 kcal
Frozen Spinach 80g 6.1 kcal
👨‍🍳 Method
  1. 1Peel and cube sweet potatoes. Cook basmati rice per packet instructions.
  2. 2Heat olive oil in a large pan. Fry diced onion for 5 minutes.
  3. 3Add garlic and curry paste, cook 2 minutes.
  4. 4Add sweet potato cubes and chickpeas, stir to coat.
  5. 5Pour in coconut milk and bring to a simmer. Cook 15 minutes until sweet potato is tender.
  6. 6Stir in frozen spinach and cook 3 more minutes.
  7. 7Serve over rice.

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