Kala Chana & Sweet Potato Coconut Curry

This is one of my all time favourite veggie curries! You've literally got everything - protein from the chickpeas, nutrients to support gut health from the sweet potato, lots of aromatic spices, and a sweet creamy texture and flavour from the combination of coconut milk and tomato for the base! This can be enjoyed with some chapati, naan bread or even just on its own as a warming soup. It is also super filling, cheap to make, and one you can easily batch cook. So seriously, what's not to love?

It isn't one of the healthiest dishes due to one ingredient: Coconut Milk. However, my recipe is on the healthier side as I use minimal oil.

Coconut milk is a great option for creating milder curries - equivalent of a korma - however it does contain a substantial amount of saturated fat hence why I always opt for reduced fat coconut milk. If you don't mind this then you can always use the normal version, and as there is no other source of high saturated fat in this dish, it all balances out nicely.

INGREDIENTS (serves 5):

• 1 x 400g tin of kala chana - drained and rinsed

• 1 x 400ml tin reduced fat coconut milk

• 1 x 400g tin peeled plum tomatoes - chopped in a food chopper to form a tomato puree

• 1/2 - 1 cup water

• 1 sweet potato - cubed

• 1 small red onion / 1/2 large red onion - finely chopped

• 1 tbsp garlic - mined/finely chopped

• 1 tbsp ginger - minced/finely

• 1 tsp green chilli - minced/finely chopped

• 1 tsp salt

• 1 tsp coriander cumin powder

• 1/2 tsp turmeric

• 1/2 tsp mustard seeds

• handful of fresh coriander - chopped

• handful of spring onion - chopped (optional)

• 1 tsp coconut oil

TIP: Cut the potato last and place them in a bowl of cold water immediately after cutting them let them. This will stop them from getting brown.

METHOD:

1. In a large pot, heat the oil on high heat. Once the oil is hot, add the mustard seeds and cover. Allow them to pop then remove from the heat (keep the heat on though) and add in the onion. Turn the heat to medium-high and return the pot to it. Sautee the onions for 2-3 minutes until they begin to brown slightly. Add in the garlic, ginger and chilli and sizzle for another 1 minute.

2. Add in the potatoes and kala chana, then sprinkle in salt, coriander cumin powder and turmeric and mix well. Turn the heat low then cover and allow to cook for about 5 minutes, stirring occasionally to avoid sticking.

3. Pour in the coconut milk, water and tomato puree and mix well. Cover and allow to simmer and cook on low heat, stirring occasionally until the potatoes are soft enough to poke a knife through.

4. Top with coriander and spring onion if using, and serve!

NUTRITIONAL INFO - per serving:

193 kcal

25g carbs

9.1g fat (6g saturated)

7.2g protein

5.1g fibre

8.5g sugar