Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
65
High
Nutrition per serving
Calories918.9 kcal (46%)
Total Fat37 g (53%)
Carbs124.3 g (48%)
Sugars12.1 g (13%)
Protein25.5 g (51%)
Sodium2385.8 mg (119%)
Fiber18.7 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Peel and chop the sweet potato into 1cm chunks.
Step 2
Peel and grate the garlic
Step 3
Drain and rinse chickpeas
Step 4
Heat oil in a saucepan and fry the Thai curry paste, ginger puree and garlic for 1 min
Step 5
Add sweet potato, chickpeas, veg stock cube, coconut milk, peanut butter and 150ml water.
Step 6
Stir and simmer for 15-20mins
Step 7
Cook the rice
Step 8
Add spinach once the curry is nearly done and stir to wilt.
Step 9
Add some lime juice and season.
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