Sweet potato, chickpea and spinach curry
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Feel like curry tonight? Try this tasty vegetarian mid-week curry is sure to do the trick.
Ingredients
Olive oil
2 tsp
Silken tofu
200 g, cut into 3cm cubes
Brown onion
1 medium, finely chopped
Orange sweet potato (kumara)
500 g, chopped
Tikka masala paste
¼ cup(s), (85g)
Canned diced tomatoes
400 g, (1 x 400g can)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g), to serve
Green string beans
100 g, halved
Baby spinach
150 g
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion and sweet potato, stirring, for 3-4 minutes or until onion is soft and potato is golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add tomatoes, chickpeas and ¾ cup (185ml) water.
2
Bring to the boil and reduce heat to low. Simmer, covered, for 10 minutes. Add ½ cup yogurt and cook, uncovered, for 2-3 minutes or until vegetables are tender. Stir in spinach leaves and cook for 1 minute or until spinach wilts. Gently stir in tofu. Serve curry topped with remaining yogurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.