Sweet Potato, Spinach & Chickpea Curry

Ingredients

• 700 g sweet potato, cubed
• 240 g cooked chickpeas (1 tin, drained)
• 200 g fresh spinach
• 400 ml coconut milk
• 1 onion, 2 garlic cloves, 20 g ginger
• 2 tsp mild curry powder, 1 tsp ground cumin
• 1 tbsp rapeseed oil
• 1/2 lemon, salt

Instructions

1. 1Soften the onion in the oil for 5 minutes, then add garlic, ginger and spices for 1 minute.
2. 2Add sweet potato and coconut milk plus 100 ml water. Simmer, covered, 15 minutes.
3. 3Stir in the chickpeas and cook 5 minutes more, until the sweet potato is tender.
4. 4Fold in the spinach until wilted.
5. 5Season with salt and lemon juice, and serve with rice or flatbread.

Simple swaps

• Butternut squash instead of sweet potato.
• Red lentils (150 g) can replace the chickpeas; add 200 ml more water.

Why it fits your focus

Sweet potato and spinach are sources of beta-carotene and vitamin C, and the chickpeas add fibre and plant protein.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.