1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 2.67 out of 5)
Loading...
Budget Friendly Meals/ Dairy Free/ Dinner/ Gluten Free/ Vegan/ Vegetarian

Clean Eating Chickpea, Sweet Potato & Spinach Curry

I love how Meat Free Mondays have changed the way I think about food. It really takes quite a bit of thought to come up with something new and exciting that all the family will enjoy without using meat. One thing I love about not relying on meat is how easy and cheap it can be to make a meal with a few basic clean eating cupboard essentials.

Meat free meals often rely on big bold flavours to compensate for the lack of meat so a curry fits the bill perfectly. Chickpeas are hearty and delicious and add great texture to this curry. It is a tomato based recipe which makes a change from my usual coconut based curries so tastes a little lighter.

This curry is full of exciting textures and big flavours. Serve over wholegrain rice or quinoa for an extra protein kick and top with plenty of fresh coriander.

Do you ever get stuck for ideas when it comes to healthy eating? You can keep up to date with all of my new clean and delicious recipes by subscribing to my free newsletter. It is quick and easy to subscribe and you will receive all of the new recipes right to your inbox. Click here to sign up!

You may also like:

Print Friendly, PDF & Email
Foodies100 Index of UK Food Blogs
Foodies100

Clean Eating Chickpea, Sweet Potato & Spinach Curry

Clean Eating Chickpea, Sweet Potato & Spinach Curry 2

By Published:

  • Yield: 4 Servings

This curry is full of exciting textures and big flavours. Serve over wholegrain rice or quinoa for an extra protein kick and top with plenty of fresh coriander.

Ingredients

Instructions

  1. Place the oil into a large non stick lidded saucepan with the onion and sweet potato and soften over a medium heat for 3-5 minutes.
  2. Add the tomato puree, garlic, curry powder, turmeric, chilli powder, onion powder, garlic powder, and salt and stir.
  3. Pour in the passata and water and bring to the boil.
  4. Once bubbling reduce to heat to low and cover with the lid. Simmer for 20-25 minutes until the sweet potato is cooked.
  5. Add the chickpeas and spinach and stir. Bring to the boil.
  6. Once bubbling, reduce the heat to low again and cover and cook for a further 5 minutes.
  7. Once the chickpeas are heated through, serve with wholegrain rice and fresh coriander.

You Might Also Like

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 2.67 out of 5)
Loading...