Dinner | Vegan

Sweet potato, chickpea and spinach curry

This delish curry is great for your eyes and memory into old age plus looks after your bones and blood!

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Sweet potato, chickpea and spinach curry recipe

Serves:

Preparation:

10 Mins

Cooking:

20 Mins

High FODMAP:

Yes

Allergens:

None

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What are the health benefits of Sweet potato, chickpea and spinach curry?

This delish curry is great for your eyes and memory into old age plus looks after your bones and blood!

Ingredients

Method

Ingredients

400g sweet potato, peeled and cut into small cubes

200g tinned chick peas, drained and rinsed

200g spinach, finely chopped

2 medium red onions, chopped

2 red chillies, halved and thinly sliced

1 tbsp coriander seed, bashed

1 tbsp cumin seeds

2 garlic cloves, finely chopped

Salt and pepper to taste

500ml vegetable stock

2 tbsp olive oil

The seeds of 6 cardamom pods

More about these ingredients

Method

1) Heat the olive oil in a large pan and cook the onion, chickpeas, sweet potato, garlic, chilli and spices for five minutes over a medium heat, stirring constantly to prevent sticking.
2) Add the stock and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes
3) Add the spinach and cook for a further 5 minutes or until the sweet potato is cooked.
4) Serve with brown rice and naan bread.

Sweet potato, chickpea and spinach curry

What are the health benefits of Sweet potato, chickpea and spinach curry?

Ingredients

Method

Ingredients

Method

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