Sweet potato curry with spinach and chick peas

"Warming spices and fresh, healthy ingredients combine to create this tempting, wholesome supper. Serve with basmati rice for a healthy and delicious meal."
Prep time:
15 min
Cook time:
25 min
Servings:
2 people

Health Score

High
Medium
Low
9.6 / 10
High score

Glycemic Index

Index
51
Low
Load
32
High

Nutrition per serving:

Calories376.65 kcal19%
Fat8.39 g12%
Carbs62.29 g24%
Sugars16.62 g18%
Protein13.78 g28%
Sodium577.53 mg29%
Fiber14.91 g53%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
51
Low
Glycemic Load
32
High

Ingredients

1 sweet potato (about 250g/9oz total/unprepared weight) peeled and cut into small chunks
2 teaspoons sunflower oil
1 small red onion chopped
1 clove garlic crushed
1 fresh red chilli seeded and finely chopped
1cm (1/2in) piece fresh root ginger peeled and finely chopped
1 teaspoon medium or hot curry powder or to taste
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
227g (8oz) can chopped tomatoes
100ml (3 1/2fl oz) vegetable stock (preferably homemade)
215g (7 1/2oz) can chick peas rinsed and drained
115g (4oz) fresh baby spinach leaves rinsed and well-drained
1 tablespoon chopped fresh coriander (optional)

Directions

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