Chickpea & Sweet Potato Curry

1 red pepper, finely diced

1 Onion, finely diced

120g mushrooms, finely diced

2 sweet potatoes, peeled and roughly chopped

400g tinned chickpeas

150g spinach

1 tbsp Garam massala

1 tbsp ground turmeric

1 tbsp ground coriander

1 tbsp chilli powder

1 tbsp korma paste

240g vegan coconut milk

300g basmati rice


( 1595.5 Calories, 40.5g Fat, 271g Carbs, 52.33g Protein)

Nutrition in one serving

( 797.75 Calories, 20.25g Fat, 135.5g Carbs, 26.165g Protein)

  1. Fry the onion, pepper and mushroom together for a few minutes with the spices.

2. Then add the sweet potato, korma paste and coconut milk. Bring to the boil and then simmer for approximately 15 minutes.

3. Meanwhile, bring a saucepan of boiling water to the boil and then cook the basmati according to the packet instructions.

4. With about 5 minutes to go on the curry, add the tinned chickpeas and spinach.

5. Drain the rice and serve the curry on top of the basmati.

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