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.
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Clean Eating Chickpea, Sweet Potato & Spinach Curry
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
- 1 tsp Oil of choice I used coconut oil
- 1 Red Onion diced
- 200 grams Sweet Potato diced
- 1 Tablespoon Tomato Puree
- 3 Garlic Cloves minced/finely grated
- 1 Tablespoon Mild Curry Powder
- 1 tsp Ground Turmeric
- 1/4 tsp Chilli Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 - 1/2 tsp Fine Sea Salt
- 2 tins/cartons Chickpeas
- 90 grams Fresh Baby Spinach
- 1 bunch Fresh Coriander to serve
- 100 ml Water
- 500 ml Passata no added salt
Instructions
- 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.
- Add the tomato puree, garlic, curry powder, turmeric, chilli powder, onion powder, garlic powder, and salt and stir.
- Pour in the passata and water and bring to the boil.
- Once bubbling reduce to heat to low and cover with the lid. Simmer for 20-25 minutes until the sweet potato is cooked.
- Add the chickpeas and spinach and stir. Bring to the boil.
- Once bubbling, reduce the heat to low again and cover and cook for a further 5 minutes.
- Once the chickpeas are heated through, serve with wholegrain rice and fresh coriander.