| KCAL | PRO | CARB | FAT | FIBER |
| 528.3 | 12.7g | 94.5g | 10.3g | 12.2g |
Makes 4 burgers |
| Sweet Potato 2, large |
| Chickpeas 2 1 tin, drained |
| Rice 1 200g or 7oz, dry |
| Chopped Tomatoes 1/2 tin |
| Light Coconut Milk 1 tin |
| Red Onion 1, large |
| Spinach 125g or 4.5 oz |
| Rogan Josh Paste 1-2 tsp |
| Olive Oil 1 tbsp |
| Fresh Ginger 2 tbsp grated |
| Red Chilli 1 |
| Fresh Coriander 1 handful |
| Water 200ml or 6.7fl oz |
Method |
| In a large pot, warm 2 tablespoons of olive oil over medium heat. Add finely sliced red onion and rogan josh paste. Sauté until the onions turn translucent, stirring every now and then. This will take about 10 minutes. |
| While the onions are cooking, chop the red chilli and grate the ginger. Also, separate the leaves from the stalks of the coriander. Cut the sweet potatoes into small chunks. |
| Introduce the chopped chilli, grated ginger, chopped coriander leaves, and sweet potato chunks to the onion mixture in the pot. Fold in the drained chickpeas. Let everything cook together for 5 minutes, stirring occasionally. |
| Add a 1/2 tin of chopped tomatoes. Pour in 200ml of water and elevate the heat until the mixture reaches a boil. |
| Lower the heat, cover the pot and let it simmer for about 10 to 15 minutes. Uncover the pot and continue cooking for an additional 15 to 20 minutes. Stir occasionally. The sweet potatoes should be tender and the liquid reduced. |
| Pour in the light coconut milk and mix well, allowing the curry to heat through. Fold in the spinach leaves and cook until they wilt, which should take a minute or two. |
| The curry is now ready to be enjoyed, best served with rice. |
A hearty and flavorful vegetarian curry featuring chickpeas, sweet potatoes, and a touch of coconut milk. This dish is perfect for meal-prep or a quick weeknight dinner.
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