Sweet Potato and Chickpea Curry

This creamy sweet potato and chickpea curry is seriously amazing. It’s plant-based, easy and perfect for a mid-week dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice according to package instructions. Drain and set aside.

Step 2

Peel and dice the sweet potato. Place into a saucepan of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain.

Step 3

Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.

Step 4

Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic, spinach, cherry tomatoes and chickpeas and sauté for a further 1-2 minutes.

Step 5

Pour in the sweet potato blend and stir. Reduce heat to low to medium and allow to cook for 10-15 minutes, stirring regularly, or until the curry has thickened. Remove from heat.

Step 6

Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast. Enjoy! Store leftovers in the fridge for 3-4 days.