Dinner
Sweet potato and chickpea curry
Coconut, ginger and greens.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, protein, fibre, iron, folate, vitamin K, B vitamins
LeafUp › Plates › Sweet potato and chickpea curry
You need (serves 2)
- Two sweet potatoes, cubed (about 500 g)
- A tin of chickpeas (400 g)
- Half a tin of light coconut milk (200 ml)
- A tin of chopped tomatoes (400 g)
- Two handfuls of spinach (about 60 g)
- An onion, garlic, ginger and a spoon of curry powder
- Brown rice to serve (150 g uncooked)
How to make it
- Soften the onion, garlic and ginger in a little oil, then stir in the curry powder.
- Add the sweet potato, tomatoes, coconut milk and chickpeas and simmer for 20 to 25 minutes, until the potato is soft.
- Stir in the spinach and serve with brown rice.
Allergens This plate contains mustard or celery (in some curry powders). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
