Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Sweet potato & chickpea curry - spice pots by WW

Sweet potato & chickpea curry - spice pots

9
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Sweet potato, raw

600 g, peeled and cut into 3 cm chunks

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, chopped

Garlic

1 clove(s), crushed

Root Ginger

1 tablespoon(s), grated

Spice Pots Goan Blend

5 teaspoon(s), level

Tomato

1 large, chopped

Chickpeas, cooked

1 can(s), large, drained

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Mange-tout

1 portion(s), medium

Coriander, fresh

1 tablespoon(s), chopped

Instructions

  1. Cook the sweet potatoes in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes.
  2. Whilst the sweet potato is cooking mist a nonstick pan with cooking spray and place over a mediumhigh heat then slowly cook the onions for 10 minutes, or until soft and translucent. Then add the ginger and garlic and cook for 1–2 minutes.
  3. Add a splash of water to the pan, then the Goan spices. Cook gently for about 1 minute then add the tomato. Cook gently until the tomato has softened.
  4. Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer. Add your greens and cook for 2–3 minutes. Then finally add the cooked sweet potatoes and stir to combine.
  5. Season to taste and serve garnished with coriander.

You might like

You might like