Sweet Potato & Chickpea Curry

As well as being low in fat and a good source of protein, it's also low in sugar and sodium. Try it for lunch and share with a friend. You might have found a healthy and tasty dish to add to your lunchtime repertoire.

Ingredients

• 1/2 large sweet potato
• 1 tbsp. olive oil
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 tbsp. cajun spice mix
• 1 tsp. smoked paprika
• Large handful fresh baby spinach leaves
• 1/4 red capsicum, diced
• 1/2 onion, diced
• 2 tsp, dijon mustard
• 1 apple, chopped

Method

1. In a medium pot heat olive oil, med heat. Add onions and capsicum and saute for 5 mins, until softened.
2. Add garlic, cajun spice mix & smoked paprika and stir for 30 seconds.
3. Add sweet potato and tomatoes and simmer for 5 mins, you might need to add the water in at this stage.
4. Once simmering after the 5 mins add the chickpeas, mustard, lemon juice, stir then simmer a further 10 mins.
5. If the consistancy is too thick, add a little more water. Now add the apple and spinach, simmering a further 5 mins. You want the apple to be firm so don't over cook.
6. When ready, serve with cous cous or a dollop of natural yoghurt.