Sweet potato & chickpea curry - spice pots
5
Points®
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.
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