Sweet Potato, Chickpea and Spinach Curry: Recipe

This sweet potato, chickpea and spinach curry is one of my absolute favourites. It's really simple and quick to make so it's perfect for those evenings where you don't have a lot of time to be messing around. It's also low in calories, packed with veggies and really filling too. I like to serve the curry with cauliflower rice or quinoa but it's also great just on its own.

Ingredients:

2 large sweet potatoes

1 onion
1 tsp coconut oil 

400g tin of chickpeas

1 tbsp Patak's Tandoori paste

400g tin of chopped tomatoes

200g spinach

2 tbsp double cream


1. Preheat the oven to 180°C, then peel and chop the sweet potato into small chunks and bake for 20-30 minutes or until tender.

2. Peel and dice the onion. Heat 1 tsp of coconut oil in a large pan, then add onion and fry until soft.

3. Add the chickpeas and curry paste and fry for a further 2 minutes.

4. Add the tinned tomatoes and bring to the boil.

5. Add the spinach and simmer until wilted.

6. Remove the cooked sweet potato from the oven and add to the curry along with 2 tbsp of cream, then stir until combined.

7. Remove from the heat and serve!