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
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