Sweet potato, Spinach & Chickpea Curry

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I recently installed the S Health app on my mobile. It allows me to enter all the food I eat in the day and works out not just how many calories I consume, but also how much of each vitamin I’ve had. It seemed the perfect tool to help me with my January resolution of taking better care of myself. Sadly it has confirmed my suspicions that I lack in many areas including basics such as protein, fibre and vitamins….

With this in mind, tonights dinner was born. It is not just ram-packed with goodness, it is also suitable for vegans so everyone’s a winner! At just 80p a serving I felt I was expecting too much for it to be tasty as well..?

By jove it was! Clean plates all round. And the healthy eating goal doesn’t seem that hard after all 🙂

………………………………………………….

Sweet Potato, Spinach & Chickpea Curry

Ingredients

1 onion, finely chopped (9p) Aldi

2 medium sweet potatoes (24p) Aldi

1 large Garlic clove (3p)

1 green chilli chopped finely (15p) Aldi

1 cup of reduced fat coconut milk (40p) Aldi

1 big tomato, cut into quarters (5p) Aldi

1 tin of chickpeas (33p) Aldi

100g frozen spinach (11p – iceland)

Herbs & spices (includes fresh ginger, mustard seeds, cumin seed, cardamon pods, turmeric, bay leaves, harissa paste), curry powder

*It’s really hard to work out the costing of the spices as I always have a cupboard packed with these..I pick up large bags at local asian supermarkets, on ebay or on markets on holiday. I have built my stockpile up gradually and recommend you do the same if you want to make more tasty dishes*

For arguments sake I will add 20p for the herbs and spices!

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Method

Put the onion, ginger and garlic in a bowl and blend into a paste (I have a basic hand blender- cost less than a tenner and has lasted years). Add a bit of water if you think it needs it.

Get a pan…heat some oil and add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 3 cardamon pods, 1/4 tsp turmeric, 2 bay leaves and a green chilli. Fry for 1 minute.

Add the onion paste you made and cook about 5 mins. Gently.

Stir in 1 tbsp harissa paste & 2 tbsp curry powder (I used asdas tikka curry powder – use whatever you have). Cook 1 minute.

Add diced sweet potato, coconut milk & pinch of salt. When its thickened add 2 cups of hot water, the chickpeas (drained) and the wedges of tomato. Bring to boil then simmer on low heat until it is not so watery and more a curry thickness. Add spinach for the last 5 minutes. Taste and add more salt if you want…also some fresh coriander would be nice at the end but not essential…I didn’t tonight…mine is dead 😦

Serve with whatever you want. I had homemade chapatti (made from flour, salt & garlic – will do this recipe another time). Rice would be good though.

It cost £1.60 in total and served 2. So is 80p each.

Could have served 4 if we had rice and chappatti!!!… But the kids were at their Nana’s so we got to scoff it all!

 

 

 

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