Sweet potato chickpea spinach curry
Author: Tommy (Caregiver)
INGREDIENTS:**
g Tesco Chickpeas In Water (HCP added*)
ml coconut milk (canned) (HCP added*)
g Sweet potato, raw, flesh only
Directions:
1 400g coconut milk canned 2 large sweet potatos 1 large brown onion or 2
Small onions 1 400g chickpeas tinned in water
2 gloves of garlic
2tsp ginger
1/2 tbsp cumin
1 tsp paprika
1/2 tsp salt and pepper
2tbsp of mild curry powder add more if you like it spicy
2tbsp tomato puree
60g baby spinach
This makes a family size portion of curry
Nutrition Information (for entire recipe):
Carbohydrate:
65.85
Calories: 1207
Fat:
88.3
Protein:
29.25
Ratio:
0.93:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
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Soften the onion in a pan with a little oil. Then add the spices - garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper and cook for a further minute.
Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk. Simmer for 20-30 minutes (until the sweet potato is tender).
Stir in the spinach and serve
