Spicy Sweet Potato, Chickpea & Spinach Curry

The weather is starting to change and we are heading into Autumn. I have noticed over the last week or so that my eating habits are changing. I am feeling more like warm, hearty comfort foods again and its a welcome change for me.

Myself and william have also decided to eat more vegetarian meals so we are not eating so much meat. Not that there is anything wrong with meat, we love meat! but I think we eat a lot of it and it would be good for our health and our wallets to have some meat free days too.
I made this vegetarian curry last week and it was a hit! Its a hot one, so if you dont like spice just leave out the fresh red chilli.

Spicy Sweet potato, Chickpea & Spinach Curry

Free on Simple Start/ Filling & healthy

10 Pro Points per serving
*to reduce pro points try using Fry Lite instead of Olive Oil.

Serves 4

20mls of Olive Oil
1 Red Onion, Diced
1 White Onion, Diced
3 Tbsp Curry powder
1 red Chilli, Diced (optional)
1 tsp Ground Ginger
2 very large Sweet potatoes, Cubed
1 400g Tin of Drained Chickpeas
300g Low Fat Natural Yogurt
1 400g Tin Chopped Tomatoes
400g Spinach


Heat the oil in a large saucepan over a medium heat.
Add the onion and curry powder, mix well and cook for 10 minutes, stirring occasionally until the onion is soft.
Add the chilli if using and the ginger, sweet potato and chickpeas, cook for 5 minutes, then ass the tomatoes along with 200ml of water and bring to the boil.
Reduce heat to a simmer, cover and cook for 15 minutes.
remove the lid and cook for another 20 minutes, stirring occassionally until the sweet potato is cooked through and the sauce is thickened.
Stir in the low fat natural yogurt and cook for a couple more minutes, then stir in the spinach and cook until wilted.

Serve over brown rice and enjoy!