Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.45 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons curry powder
- 1 brown onion, finely chopped
- 400grams Gold sweet potatoes, cut into 1cm cubes
- 2tablespoons olive oil
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 2 chickpeas, rinsed, drained
- 1 1/2tablespoons lemon juice
- 150grams kale and spinach leafmix, chopped
- 4 garlic cloves, crushed
- 1 Naan bread, warmed (to serve)
- 30grams flaked almonds, toasted
- 400grams no added saltdiced tomatoes
- 1 lemon, cut in half (to serve)
Nutrition per serving
2440kJ / 582Cal
2440 Kilojoules or 582 Calories
28% of daily energy intake*
Protein
18.7grams
Fat
17.2grams
Carbs
54.5grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 5 minutes, stirring, or until softened. Add sweet potato, chickpeas, curry powder, coriander and cumin. Cook for 1 minute, stirring, or until fragrant.
Step 2 of 3
Add tomatoes and 2 cups water. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes or until potato is tender and stew thickens.
Step 3 of 3
Stir in kale and spinach. Cook for 2 minutes, stirring, or until wilted. Season. Stir in lemon juice. Top stew with almonds, and serve with naan and lemon halves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.