Spinach, Sweet Potato & Chickpea Chana Masala
Serves 4 // Cooking Time: 35 minutes
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:
1 Tbsp, Olive Oil
2 Medium Sweet Potatoes (Diced)
80g Baby Spinach
1 Tin Chickpeas
1 1/2 Tbsp. Kerala Curry Spice
5 Garlic Cloves (Crushed)
1 Large Red Onion (Diced)
20g Ginger (Finely Chopped)
2 Red Chillies (1 Diced, 1 Sliced)
1/2 Tsp. Ground Cumin
1/2 Tsp. Ground Turmeric
1/2 Tin Chopped Tomatoes
600ml Vegetable Stock (reduced salt)
1 Small Bunch Spring Onions (Sliced)
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 the 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.
Nutritional Information per portion
Energy (kcal) 260
Energy (kJ) 1097
Fat (g) 3.9
Sat fat (g) 0.6
Carbohydrate (g) 43
Sugars (g) 10
Fiber (g) 7.6
Protein (g) 9.5
Salt (g) 1.1