Sweet potato, spinach and chickpea curry
PREP TIME: 30 MINS
COOK TIME: 45 MINS
CALS: 657
FAT: 28G
SAT FAT: 16G
CARBS: 75G
SERVES 8
A thrifty curry makes a comforting dinner after a long day, plus you’ll have plenty left over to freeze.
YOU WILL NEED
Vegetable oil, for cooking1tbsp ground cumin1tbsp garam masala1tsp ground turmeric1tsp ground coriander2-3 fresh red chillies, finely chopped or 1tsp chilli flakes5 garlic cloves, crushedLarge knob ginger, gratedJar Indian-style curry paste at your preferred spice level (approx 280g)4 medium red onions, cut into3 sweet potatoes (around 1.5kg), peeled and cut into 2cm chunks4 x 400g tins chopped tomatoes2 x 400g tins full-fat coconut milk4 x 400g tins chickpeas, rinsed and drained450g fresh spinach or 200g frozenCoriander leaves, roughly chopped, to serve (optional)Rice and naan, to serve (optional)
