Joe Wicks' creamy chickpea curry loaded sweet potato | Women's Running

Joe Wicks’ creamy chickpea curry loaded sweet potato

Joe Wicks’ creamy chickpea curry loaded sweet potato

A lovely, simple recipe from Joe Wicks and Gousto's Lean in 15 range...

Total Time: 30 mins

Servings: 2

Total Time: 30 mins

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 brown onion
  • 0.5 0.5 red chilli
  • 0.5 0.5 lime
  • 0.5 0.5 garlic clove
  • 7.5 7.5 g fresh root ginger
  • 12.5 12.5 g cashew nuts
  • 2.5 2.5 g coriander
  • 60 60 g baby leaf spinach
  • 0.5 0.5 tbsp korma curry powder
  • 1/2 Knorr vegetable stock cube
  • 1 1 medium sweet potatoes
  • 8 8 g tomato paste
  • 12.5 12.5 g solid coconut cream
  • 0.5 0.5 400g can of chickpeas

Method

  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Pierce the sweet potatoes with a fork, then cook in the microwave for 5-7 mins. Transfer to a baking tray with a drizzle of vegetable oil and a pinch of salt and cook for 12-15 mins until the skin is crispy. Boil half a kettle and chop onion, ginger and garlic.
  2. Heat a pan with 1 tbsp vegetable oil. Once hot, add the chopped onion with a pinch of salt and cook for 4-6 mins. Add chopped ginger, garlic and korma curry powder, and cook for 1-2 mins.
  3. Dissolve ½ Knorr vegetable stock cube and the coconut cream in 200ml boiled water. Add the tomato paste and stir it together for the stock.
  4. Rinse the chickpeas, then add the coconut stock, and drain into your pan to cook for 4-5 mins until it thickens.
  5. Wash the spinach, pop in a colander and pour boiled water over it so it starts to wilt. Rinse the wilted spinach under the cold tap until it’s cool, then squeeze water out of it.
  6. Once the curry has thickened, add the wilted spinach and the juice of ½ lime – this is your chickpea curry.
  7. When the potatoes are cooked, add the cashew nuts to the tray and return to the oven for 2-3 mins until the nuts are golden. Watch them like a hawk so they don’t burn.
  8. Slice the red chilli[es] into rounds. Chop the coriander roughly, including the stalks and cut the lime into wedges.
  9. Cut the sweet potatoes in half, lengthways, and fill with the chickpea curry. Garnish with the chilli rounds, coriander,nuts and a lime wedge – bosh!

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