Chickpea & Sweet Potato Curry

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11 Ingredients

Number of servings

1 1/2 cups dried chickpeas, rinsed
1tablespoons extra virgin olive oil
1 large brown onion, finely chopped
1 clove garlic, crushed
94grams korma curry paste
1tablespoons curry powder
700grams sweet potato, peeled, cut into 2cm cubes
400grams no-added salt diced tomatoes
400milliliter coconut milk
1 1/2 cups basmati rice
60grams baby spinach leaves

Nutrition per serving

44% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This rich and fragrant curry features chickpeas, sweet potato and baby spinach, and is cooked in a coconut milk and korma paste sauce.

Method

Step 1 of 5

Place chickpeas in a large glass or ceramic bowl, cover with boiling water and soak for 2 hours. Drain.

Step 2 of 5

Heat oil in a large saucepan over medium heat. Add onion and garlic, then cook for 4 minutes, stirring, or until softened. Add curry paste, curry powder and potato, then cook for 3 minutes, stirring, or until fragrant.

Step 3 of 5

Add tomatoes, milk, chickpeas and ⅓ cup cold water, then bring to the boil. Reduce heat to low, cover and simmer for 35 minutes or chickpeas are tender.

Step 4 of 5

Meanwhile, cook rice according to packet instructions.

Step 5 of 5

Stir three-quarters of the spinach into curry mixture. Cover and simmer for a further 5 minutes or until spinach has wilted and potato is tender. Top curry with remaining spinach, then serve with rice.