Sweet Potato, Chicken and Chickpea curry

Sweet Potato, Chicken and Chickpea Curry

Serves 2-3

2 tsp coconut oil

1 medium red onion, sliced

2 cloves garlic peeled and sliced

3tsp ground cumin

1 ½ tsp turmeric

2 tsp chilli powder or paprika

250g diced chicken

200g sweet potatoes, cut into bitesize pieces

400g tin chopped tomatos

400g chickpeas drained and rinsed

200g baby spinach

2 Spring onion sliced

Salt and pepper

Cauliflower rice

For a vegetarian option, take out the 150g use 400g of sweet potato all in instead. Its filling enough on its own with the chickpeas but you can have with brown rice, or for a low carb alternative use cauliflower rice.

Step by Step Method:

1.       Heat the coconut oil in a frying pan over a medium heat. Once its hot add the chicken and cook under browned, add the onion and fry for 5 minutes until soften. Stir the garlic and fry for a minute then stir in the cumin, turmeric and chilli, followed by the sweet potato.

2.       Give the sweet potato a good stir then pour in the tin of chopped tomatoes and stir. Bring to a simmer, cover with a lid and cook over a medium heat for 10 minutes. Ad a splash of boiling water if it gets too dry.

3.       Stir in the chickpeas, cover the pan and cook for another 10 minutes until the sweet potato is tender. Stir in the spinach, put the lid back on and cook for 2-3 minutes until the spinach has only just wilted.

4.       Separate into separate servings, salt and pepper if needed and garnish however you choose.