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Eat well

Sweet potato curry with spinach and chick peas

Warming spices and fresh, healthy ingredients combine to create this tempting, wholesome supper.

Sweet potato curry with spinach and chick peas

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 25 minutes

  1. Cook sweet potato chunks in a pan of boiling water for about 7 minutes or until tender. Drain well; set aside.
  2. Heat sunflower oil in a non-stick saucepan; add onion and cook gently for about 5 minutes or until softened. Add garlic, chilli and ginger; cook gently for 3 minutes, stirring occasionally. Stir in ground spices; cook gently for 1 minute, stirring.
  3. Stir in tomatoes, stock, chick peas and sweet potato chunks. Bring to the boil; reduce heat and simmer for 5 minutes, stirring occasionally. Stir in spinach, cover and cook gently for 2-3 minutes or until spinach has wilted. Stir in chopped coriander (if using); serve with cooked hot rice.

Nutritional Information

Each Portion Contains:

Energy 2646kJ 630kcal 32%
Carbs 80.9g -
Fat 15.2g Low 22%
Saturates 1.7g Low 9%
Sugar 15.5g Low 17%
Salt 1.5g Low 25%

% = an adult's reference intake

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Ingredients

1 sweet potato (about 250g/9oz total/unprepared weight), peeled and cut into small chunks

2 teaspoons sunflower oil

1 small red onion, chopped

1 clove garlic, crushed

1 fresh red chilli, seeded and finely chopped

1cm (1/2in) piece fresh root ginger, peeled and finely chopped

1 teaspoon medium or hot curry powder, or to taste

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

227g (8oz) can chopped tomatoes

100ml (3 1/2fl oz) vegetable stock (preferably homemade)

215g (7 1/2oz) can chick peas, rinsed and drained

115g (4oz) fresh baby spinach leaves, rinsed and well-drained

1 tablespoon chopped fresh coriander (optional)

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