
Sweet Potato & Chickpea Curry
CAL P/SERVE
187
kJ P/SERVE
784
FAT P/SERVE
5.0g
SODIUM P/SERVE
232g
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
- In a medium pot heat olive oil, med heat. Add onions and capsicum and saute for 5 mins, until softened.
- Add garlic, cajun spice mix & smoked paprika and stir for 30 seconds.
- Add sweet potato and tomatoes and simmer for 5 mins, you might need to add the water in at this stage.
- Once simmering after the 5 mins add the chickpeas, mustard, lemon juice, stir then simmer a further 10 mins.
- 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.
- When ready, serve with cous cous or a dollop of natural yoghurt.
Nutrition Table
Servings: 4
Serving size:279g
Average Serve | Average 100g | |
---|---|---|
Energy | 784 kJ | 281 kJ |
187 Cal | 67 Cal | |
Protein | 6.4 g | 2.3 g |
Fat, total | 5.0 g | 1.8 g |
- Saturated | 0.7 g | 0.2 g |
Carbohydrate | 24.7 g | 8.8 g |
- Sugars | 10.9 g | 3.9 g |
Sodium | 232 mg | 83 mg |