Chickpea, Sweet Potato & Spinach Curry

Chickpea, Sweet Potato & Spinach Curry

This mild curry is a family FAVOURITE. A quick easy meat free meal that will feed a crowd or split in half and freeze for an easy go-to meal another night.

Prep 10 minutes Cook 20 minutes

Serves 10 (Cook Once Eat Twice)

This mild curry is a family FAVOURITE. A quick easy meat free meal that will feed a crowd or split in half and freeze for an easy go-to meal another night.

INGREDIENTS

1 tbsp. oil

2 medium onions, chopped

2 tsp ginger, grated

4 cloves garlic, minced

2 tsp mild curry powder

2 medium sweet potato,

chopped & peeled (optional)

2 x 400g can chickpeas 

1 1/3 cup (300ml) vegetable stock

1 x 400ml can coconut milk

1 1/2 cups rice

5 cups (150g) spinach, chopped

METHOD

Heat the oil in a frying pan, add the onions, chopped ginger, garlic and curry powder. Fry often stirring for about 3 minutes.

Add the and chopped sweet potato, season with salt and fry for another 2 minutes.

Next, add the chickpeas along with the stock and coconut milk. Mix everything and bring to a boil.

Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.

Cook rice according to packet instructions.

Finally, add the spinach, mix and take off the heat, and wait until it is wilted.

Add half the mixture to a freezer container and set aside to cool before freezing.

Serve with rice.

RECIPE NOTES

• There is no need to peel the sweet potato, it is personal preference if you do or not.