Spinach, Sweet Potato & Chickpea Chana Masala

Plant-based Indian vegan and vegetarian dishes are packed with health benefits which align with Irish dietary advice. These meals are rich in fibre, vitamins, and minerals, promoting good digestive health and help to boost the immune system. Plant-based proteins from lentils and chickpeas provide essential amino acids without the saturated fats found in animal products.

Ingredients:

Sweet potato 400g   

Spinach baby 80g     

Chickpeas in water 320g   

Kerala curry spice 20g

Garlic cloves 40g     

Onions red 160g   

Ginger 20g     

Red chillies 20g     

Cumin ground 2g       

Ground turmeric 2g       

Chopped tomatoes tins 120 g

Vegetable stock (reduced salt) 600ml

Small bunch of spring onions

Method:

1. In a medium-hot frying pan, heat the oil and fry the onions until softened.

2. Add the crushed garlic, ginger, red chilli, turmeric, cumin and curry powder, and cook for a further 2 minutes until fragrant.

3. Add the sweet potato chunks and stir everything together so the potato is coated in the spice mixture.

4. Add 600ml vegetable stock along with the chopped tomatoes and bring to the boil. Simmer for 20 minutes, until the potatoes are almost cooked. If necessary, add some water.

5. Add the chickpeas and continue cooking until the sweet potatoes are fully cooked.

5. Once the mixture has come together, stir in the spinach, remove from the heat and leave with the lid on. Once wilted, serve with brown rice and top with sliced spring onions and sliced chilies.