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Sweet potato & chickpea curry
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Total Time:
35 minutes
Whip up a flavorful microwave curry packed with veggies, satisfying all your 5-a-day in one delicious dish. Elevate your curry night with this easy, affordable, and nutrient-rich recipe.
Ingredients:
  • 160 g frozen leaf spinach
  • ½ a mug of basmati rice (150g)
  • 1 onion
  • 4 cm piece of ginger
  • 2 cloves of garlic
  • 2 tablespoons tomato purée
  • 1 heaped tablespoon curry powder
  • vegetable oil
  • 1 green chilli
  • 1 small sweet potato (200g)
  • 1 x 400g tin of chickpeas
  • 2 tablespoons natural yoghurt
Instructions:
  • - Remove the spinach from the freezer and place it on a plate to defrost. - In a 2-litre microwave-proof dish or bowl, combine the rice with 1 mug of water (300ml), a pinch of sea salt, cover, and microwave on medium heat for 8 to 10 minutes. Let it steam with the lid on afterwards. - Peel the onion, ginger, and garlic. Grate the onion and ginger on a box grater, then add garlic, tomato purée, curry powder, a pinch of sea salt, and 1 tablespoon of vegetable oil to the dish. Place the green chilli and sweet potato in the dish, cover, and microwave on high for 10 minutes. - Slice the cooked sweet potato, stir back into the bowl along with chickpeas (with their juice) and frozen spinach. Cover and microwave on high for 10 more minutes. - Uncover, stir, season with salt, black pepper, and yoghurt. Add the sliced chilli for extra heat if desired. Serve the curry over the rice.

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