Sweet Potato and Chickpea Rogan
Description
A rich and tasty curry that doesn't have any hot spices, just pure flavour.Providing all of your beta-carotene (vitamin A) and vitamin K for the day as well as over half of your fibre, iron, folate and magnesium, this is a nutrient-dense meal that is incredibly tasty. It's also completely free of any added salt so it's brilliant for blood-pressure.
Ingredients
- 1 red onion, finely chopped
- 3 sweet potatoes, peeled and cubed
- 3 handfuls spinach
- 1 can or carton cooked chickpeas, drained
- 350g passata
- 2 tbsp tomato puree
- 50g 'creamed' coconut block (don't use the clearer bit as it's pure oil)
- 4 cloves garlic, finely chopped or pressed
- 2 cm fresh ginger, grated
- 1 tsp smoked paprika
- 1 tsp coriander
- 2 tsp garam masala
- Quarter tsp turmeric
Directions
- Gently fry the red onion in a little water
- Add all of the other ingredients and bring to the bubble
- Reduce heat and simmer for about 45 minutes until the sweet potato is soft. Stir regularly to prevent sticking and add small amounts of water if necessary
- Serve with quinoa
