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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Indian
Servings 4 people
Calories 308 kcal

Equipment

  • 1 Pan
  • 1 Chopping board
  • 1 Knife
  • 1 Spatula

Ingredients
  

  • 1/2 White Onion diced
  • 2 cloves Garlic minced
  • 1 tbsp Paprika
  • 1 tbsp Cumin
  • 1 tbsp Coriander Powder
  • 1/4 tsp Cayenne
  • 1 can Chickpeas drained and rinsed
  • 2 cups Sweet Potato diced
  • 1 can Crushed Tomatoes
  • 3 cups Vegetable Broth
  • 140 g Spinach
  • 2 tsp Coconut Oil

Instructions
 

  • Heat coconut oil in a pan
  • Add diced white onion and minced garlic cloves and cook until soft
  • Add paprika, cumin, coriander and cayenne and mix to coat the onion and garlic
  • Add diced sweet potato, crushed tomatoes and chickpeas and mix
  • Pour vegetable broth
  • Bring it to boil
  • Cover it and reduce the heat. Simmer for 15 to 20 minutes or until sweet potatoes are soft

Notes

  1. Swap paprika for turmeric
  2. Swap cayenne for chilli powder
  3. Add chilli flakes for a hot curry
  4. Swap spinach for broccoli
  5. Can be kept 2 days in the fridge
  6. Use an insulated food flask for transport to keep it warm
Sweet potato chickpea curry recipe - nutrition fact table
Keyword Curry, hiking lunch, Vegetarian