Spinach, chickpea, and sweet potato curry recipe

High-Calorie Spinach, Chickpea and Sweet Potato Curry Recipe

When grey skies return and warmth is in short supply, this nourishing high-calorie curry comes to the rescue. Packed with plant-based protein, complex carbs, and healthy fats, this comforting spinach, chickpea, and sweet potato curry is ideal for those needing extra energy and nutrition, including people undergoing cancer treatment.

Preparation Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 4–6 servings

Ingredients

• 1 medium onion, finely chopped (80g)
• 1 tbsp olive oil (15ml)
• 2 tbsp curry paste (e.g. korma or rogan josh) (30g)
• 2cm piece of ginger, grated (optional)
• 2 sweet potatoes, peeled and grated (350g)
• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 400g tin coconut milk
• 200g fresh or frozen spinach
• Fresh coriander to garnish

Method

1. Heat the olive oil and curry paste in a large pan, then fry the onion until soft.
2. Add the ginger, sweet potatoes, and chickpeas. Cook for 5 minutes.
3. Add the tomatoes and approximately half a can of water. Bring to the boil, then reduce the heat and cook with the lid on for 20 minutes.
4. Remove the lid and continue to simmer for 20–30 minutes, stirring occasionally, until the sauce has thickened.
5. Stir in the coconut milk and cook for another 10 minutes.
6. Add the spinach. If using fresh, cook until wilted (about 5 minutes). If using frozen, simmer until fully defrosted and stirred through.
7. Serve with rice and garnish with fresh coriander.

Nutrition Information (Estimated per Serving)