Sweet Potato, Chickpea and Spinach Curry

Name: Sweet Potato, Chickpea and Spinach Curry
Cuisine: Asian, Indian
Ingredients: 1 large sweet potato, peeled and cut into chunks; 1 tsp cumin seeds; 2 banana shallots, peeled and finely chopped; 2 large garlic cloves, peeled and finely grated; 2 inch piece of ginger, finely grated; 1 ½ tbsp curry powder; 1 tbsp cumin powder; 1 tbsp garam masala, split in half; ½ tbsp turmeric powder; 1 tsp chilli powder; 1 tin of chopped tomatoes; 2 tbsp coconut powder; Good pinch of salt; Pinch fresh black pepper; Pinch of sugar; 1 tsp soy sauce; Tin of chickpeas, drained; 260g bag of washed spinach; 1 tbsp butter and 1 tbsp oil for frying; Click to print (Opens in new window)

4 steps

Updated at: Thu, 17 Aug 2023 03:44:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories796.5 kcal (40%)

Total Fat33.3 g (48%)

Carbs114.9 g (44%)

Sugars29.3 g (33%)

Protein26.9 g (54%)

Sodium1624.2 mg (81%)

Fiber30.8 g (110%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large saucepan with a lid, heat the oil and butter until hot. Add the cumin seeds and fry for about a minute or until you hear them start to pop. Add the shallots and cook for 5 minutes until they have softened and are just starting to colour. Add the ginger and garlic and cook for another minute.

Step 2

Next add in the curry, cumin, turmeric and chili powder. Add half of the garam masala and cook for about 30 seconds.

Step 3

Add the sweet potato and give it a good stir so the chunks are coated. Tip in the tinned tomatoes along with a tin of water. Bring to the boil then reduce to a simmer, add in the coconut powder, salt, pepper, sugar and soy sauce. Pop on the lid and simmer for 20 minutes.

Step 4

Add the chickpeas and spinach replace the lid and simmer for another 5 minutes so the spinach wilts. Give it a stir, taste to see if seasoning needs adjusting. Serve and enjoy 😊