Boxing Blog

    Chickpea Curry with Spinach

    Chickpea Curry with Spinach


    1 x medium brown onion, diced

    2 x tsp ginger, grated (I used ginger paste)

    1 tsp extra virgin olive oil

    2 x cloves garlic, minced (I used garlic paste – 2 tsp)

    500g sweet potato, peeled, chopped into 2cm cubes

    ½ tsp tumeric

    1 tsp chilli flakes (optional)

    400g tin chickpeas

    1 x cup vegetable stock

    1 x 400g tin lite coconut milk

    100g x frozen spinach

    200g x button mushrooms, chopped

    1kg x pre-packed cauliflower rice


    Heat oil in a large baking dish/pan.

    Add ginger, garlic and onion. Stir and soften onion for approx. 3 mins.

    Add the sweet potato, season with salt and pepper and fry for another 2 mins or so.

    Add the spices and mix well.

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

    Cook for another 15 mins or so without covering, stirring every now and again, until the sweet potatoes are soft.

    Divide into 4 servings.

    Top with fresh coriander.

    Hot macro friendly tip: Serve on a bed of cauliflower rice (250g per serve)

    Need more carbs? Serve on a bed of rice


Are you ready to make a change?

We know this can be a daunting time. You’re probably wondering if we really are the right fit for each other. And it’s OK! Many people before you, have felt the same, and that’s why we want to offer you something special – our $29 Health Check.

Let’s work out together to see if we’re the right fit. Just hit the button below to let me know if you’re ready to see what’s included.


Join Our Tribe

Subscribe below to join our tribe.
You'll receive email updates about the studio, special events, and membership option sales!