Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
21
High
Nutrition per serving
Calories275.9 kcal (14%)
Total Fat10.3 g (15%)
Carbs40.5 g (16%)
Sugars9.5 g (11%)
Protein9.4 g (19%)
Sodium458 mg (23%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Heat 2 tablespoons of oil in a large saucepan over a medium heat.
Step 2
Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
Step 3
Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
Step 4
Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
Step 5
Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
Step 6
Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
Step 7
Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
Step 8
Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
Step 9
Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
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